Birdsonghill
Crowing
Back to figs! My two figs Celeste and Brown Turkey make excellent preserves. No pectin needed. Just simmer the halved or quartered fruits in a little water and plenty of sugar(similar ratios of sugar to fruit as other fruit preserves), with a handful of slices of very thinly sliced lemons or limes, a splash of good port wine in mine and when thickened and starting to get to the sheet off the spoon stage, just can and enjoy all winter! In years with a slim crop I add some dried and coarsely chopped Smyrna figs from the store to make a large batch, if necessary. In fact, I often dry the homegrown figs as I harvest them, because they ripen over a long time period and put them all together when I have a large batch of fresh ready to use. The fresh brown turkeys make the best preserves, alone! I call it , "my last of the figs preserves", and it is loved by all in my family.