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Mmmm!! Mmmm! ,Fig Jam Is The King of Jams!!!!!!

16 years ago

Here is Today Harvest:about 7 pounds,makes about 8 New 8 ounces Jars of Fig Jam.

Total to Date:I harvested six Times Between 10 to 15 pounds of figs.

Total Jars to date =54 made 4 eaten allready=50 in existence.

This last Harvest i will add 8 more Jars to the total wich then will be 58 Jars.

Winter can come.We also have plums Jelly, and grapes in sirup.

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Comments (11)

peg919
16 years ago
Herman,
Your fig jam sounds delicious. If I didn't live so far away I'd come knocking on your door to beg a jar. (Just kidding)
It will be a long time before I ever have that many figs to make jam. Provided I live long enough!

Good luck and good eating!

Peg
kadasuki
16 years ago
YUM!
kat
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This is my old family recipe that I just invented. Works every time. This is not for making jellies or jam but rather to preserve them whole. I start with a nice mess of ripe figs, very sweet. Enough for 2 to 3 quarts of large figs or 3 to 4 pints of small figs. Soak them in pan with baking soda and water for 15 minutes to clean. 2 Cups of sugar and 2 cups of water. Put both in pot on fire until sugar is liquefied. Add figs and water as need to just cover figs. Cook for at least 30 minutes or until fig get soft and somewhat clear. Skim milky foam off while cooking. Put figs in hot cleaned jars, fill jar to within 1/2 inch of top with hot syrup for pot. Seal jars and stand upside down to cool. When cool, make sure lids have sealed by pressing center to make sure it is down. Store until needed. Served for breakfast like this is fit for a king. Too bad these were my last 2 figs from last season or I would have had a bunch more on my plate. They go over even better with bacon. The syrup is great for sopping up with toast or if you're from the south it's great on smothered potatoes with home made Biegnets and smoke sausage the side.
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Kathleen - where did U get your fig plant & do U know the variety ? All fig trees sold in BC do not need caprification(fig wasp). They are known as common figs. I am quite sure there are no fig wasp in Canada becos of the cold weather. If you have a common fig variety, I am quite sure you will get to enjoy the breba crop, especially if it is a Desert King variety. Paully
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They are all subjiect to spoilage if enough rain,is pouring continuouselly. It goes rain,filling the fig with water,later,Fungus sets around eye,and spoilage and souring occures,in less than 10 Hours,when Jungle climate with 90 percent humidity,hot.and rain in the same Time. Celeste will withstand rain the best.
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The tree you call "Italian Honey Fig" is really a Desert King. By reviewing the photos you posted, of the leaves and the shape of the figs in the basket, I have no doubt that your green fig is Desert King- a common variety that does well in the Seattle area, even in an Italian neighborhood like "Garlic Gulch"! You informed me that the inside was red so I doubt it is Gillette. The other clue that tells me it's Desert King is the information you mailed me on the number of crops it produces: "well, Leon, in Seattle, we only get 1 crop. it does have figs that could be a second crop, but nothing ever happens to them! the season here is really too short and cool for that second crop." Check out the link below. Here is a link that might be useful: Seattle Desert King and Gillette
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paully22
16 years ago
Deliciously painful...... not being able to saviour the figgy delights. Herman,how about a short description of the mmmmmmmmm jam. I am sure lots of fig nuts like me would appreciate some mmmmmmm description on fig jam. Looks like come spring 2008 theres some urgency for me to put some trees into ground to obtain a bountiful harvest.

Paul
User
Original Author
16 years ago
Paul:I can't Describe it.
All i can say is i am familiar with ,Plum,quince,Blackberry,strawberry,and fig ,Home made Jams.
The best of them is fig Jam.
My receipe is from Ray Givan BookI see he had the following source [http://www.ichef.com/ichef-recipes/Preserves/16808.html]
I used only Half the sugar prescribed.
carollrar
16 years ago
I am so envious. I buy Braswell's jam. I just planted a brown turkey and a celeste this year and on the breba got maybe 3 doz total and the current crop about the same are on bushes but only 3 have ripened, I think because a huge tree nest door to the south is blocking sun during the middle of the day now. I am looking for another place, but my yard is small.
memexikon
16 years ago
Hermann: Are your trees in the ground or in containers?

I have about 60 trees in 5-8 gallon containers & had enough to make my first fig jam this year. Nothing could be easier. I destemmed, put in the cuisinart (food processor) then brought to a boil with a touch of sugar & a half cup of lemon. Everyone I offer fresh fig jam to is kinda shocked since almost no one here in Wisconsin has heard of such a thing.
User
Original Author
16 years ago
I say good for you7 to the last poster.
I also answer to his question:The trees that produces most(About six,3 -5 yrs old)are in the ground.
I do protect them in winter(At least i did,while young).
Here is Today Oct 11,Harvest:

PS.I still have more work today regarding Harvest of my Organic Hairloom Tomatoes,wich are almost as sweet as figs.
I did Harvest Tomatoes yesterday too.
FO876
16 years ago
Herman would you be interested in selling me a jar?

Im dying to taste fig jam!!!

Also do you guys separate your jam by color/type?
User
Original Author
16 years ago
Hi Frank :It is against the law to sell without FDA authorization.
But if you would come by i will give you a Jar free.
Take Care
FO876
16 years ago
Thnx Herman, if I find myself in your area in the near future Ill be sure to email you.
mbroc
16 years ago
I'm in the AREA.

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