Figs, figs, figs!

Summer time is the time of bounty. Our Kadota fig tree is the most prodigious of our trees that produce edibles. We have already given away many figs to friends and neighbors, and still we have a great many on the tree. The birds and the green beetles really enjoy the figs, too. But we decided to save a few of the figs for later. Depending on how many jars we fill up, we  will probably give away some jars at Christmas time, too. My sister loved getting my figs, but air travel restrictions make it very difficult to take the glass jars to Texas now.

No, this is not my sister, but if I could, I would adopt her as an additional sister. This is the beautiful lady who about ten years ago gave me the recipe that follows. She was working at the court house during one of my stints of serving on the Orange County Grand Jury. She stated that  her mother pickled figs, and that the process was simple. Thanks, Ms CD.

 CANDIED FIGS

Step 1:
Sprinkle 1/2 c. baking soda over 3 quarts figs. Add 2 quarts boiling water. Allow figs to stand in this solution for 5 minutes. Rinse thoroughly - (run cold water over the figs.)
Step 2:
In a large pot, combine and bring to boil:

• 1 c. water
• 6 c. sugar
• 1 c. vinegar
• A cheesecloth (fist-size), with 1/2 box whole cloves and 8 sticks cinnamon. (This may be saved and used for a second batch.)

To the above solution, add drained figs and boil for 10 minutes.
Step 3:
For 4 consecutive mornings, boil figs for 10 minutes each morning. (Leave in covered pot at room temperature between boilings).
Step 4:
On the 4th day of boiling, put hot figs in sterilized canning jars with two-piece lids. Pour hot syrup over and immediately seal. Process in a boiling water bath for 10 minutes. (Note: we used 16-oz Kerr/Ball canning jars.)
 

 

These are the figs before we started the process.

Here we start the syrup. The cloves and cinnamon sticks give a great aroma as well as taste.

And these are the figs in full boil. Don't know if I can wait for four more days! . Hmmmm good.