What are you canning now?

[Happy Chooks]

Does anyone have a good recipe for Fig jam? Strawberry Fig Jam ? ?

I'm still waiting for enough figs to make jam.

 

[kuntrygirl]

 

8 pints of Nectarine Blackberry Jam.  The rain put a big dent in my nectarine crop.  I had to do something with them, and I made a nectarine blackberry pie last year that was fantastic, so I thought why not jam?  So I made up my own recipe.  It's quite good, had some this morning on pancakes.

What fruit trees and/or vines do you have over there?

I have:
2 Apples
Orange
Apricot (just put in this year)
4 peach
2 nectarines
2 pluots
2 plums
1 fig
a bunch of raspberry plants
2 blueberry bushes
red seedless grapes
Several wild blackberry plants


I want to add more blueberries, a granny smith or honeycrisp apple, pomegranate, possibly a pear, another fig tree and an avocado.  I'd love to have a lemon tree, and I might try one out.  We are pretty cold for citrus, but our orange tree has made it so far.

WOW!!! I'm soo jealous. You are so lucky.

 

[kuntrygirl]

 
[COLOR=800080]Does anyone have a good recipe for Fig jam?  Strawberry Fig Jam ? ?[/COLOR]

I'm still waiting for enough figs to make jam.

How many figs does your tree produce?

Figs have stopped growing on most fig trees down in Louisiana.

 

[math ace]

How many figs does your tree produce?

Figs have stopped growing on most fig trees down in Louisiana.

I have two different types in my yard - BOTH planted this year.

OMG, the one was so tiny when I planted it and now it is taller than the other.
EVERY leaf has a fig. It is CRAZY! It has been producing ripe figs for about three weeks now.
This fig tree is a magnolia.

The other fig tree is a Celeste. The figs on it are just starting to ripen.

On average each tree produces one or two ripe figs a day. I am thinking I might plant another Magnolia fig tree next year so that I have twice the amount of figs ripening at the same time. Then I can use the figs from the other variety to eat or cook with.

It will be Soooo Cooool - Blackberry and Blueberry jam in June, and then Fig Jam in August!




THIS IS ONLY THEIR FIRST YEAR... I am pretty sure I will have enough figs next year to make small batches of jam.

 

[math ace]

HI Math Ace

I'm too far north for figs to be outside all year-- so no figs here. BUt I love them fresh at the grocer's.

That is what is sooo Cool about these, I just planted them this Spring I have never had figs, fresh figs, before! The first ones I ever ate were off my own trees!
How Dang Cool is that?

 

[kuntrygirl]

 
HI Math Ace 

I'm too far north for figs to be outside all year-- so no figs here. BUt I love them fresh at the grocer's.

 

[COLOR=800080]That is what is sooo Cool about these,  I just planted them this Spring    I have never had figs,  fresh figs, before!  The first ones I ever ate were off my own trees![/COLOR]
[COLOR=800080]How Dang Cool is that? [/COLOR]

   

My trees won't have figs for a couple years I'm sure. Here in Louisiana, fig trees are all over the place. People beg people to go and pick their figs because they have too many trees and too many figs. And their figs to waste because they fall on the ground. Around that time of the year, I keep my eyes and ears open for people who need the figs on their fig tree picked and I score figs that way. Seems like it's like that for all of the Louisiana fruit. People have an abundance of lemons, pears and oranges around these parts and they want them GONE.

 

[Arielle]

Quote:
I like the fresh figs-- a different eating experience than dried ones.

I've though about planting paw-paw instead. If I plant figs it needs to be in a mobile pot and placed in a garage over the winter.

 

[MumsyII]

Today I canned the last of the beets. I used the food processor to slice them super thin. It made eight half pints. Perfect size and amount for salads.



I used a hundred year old recipe. Turns out every time. Very tasty.

 

[Lacy Blues]

A 100 year old recipe? Now you have to share.

 

[MumsyII]

A 100 year old recipe? Now you have to share.

Old country cook book that belonged to my mother in law.

The old recipe goes like this:

Pickled Beets

Beets 4 quarts small

Apple cider vinegar, 3 cups

Water, 2 cups

sugar, 2 1/2 cups

Allspice, 2 teaspoons

Whole cinnamon, 3 inch stick

Whole cloves, 1/2 teaspoon

Salt, 1 teaspoon

~~~~~~~~~~~

I use pickling salt. The spices are tied up in cheese cloth bag tied with string. Add them to the brine and bring to a boil and simmer together for fifteen minutes. Add the beets and simmer another five minutes. Pack the hot beets into the hot sterilized jars. Cover with hot brine to 1/2 inch. I put them in a water bath canner for fifteen minutes to be safe. The recipe was the old kind and did not specify