Looks yummy!

I used to make those muffins when my kids were little. Back then you were supposed to be able to keep the batter in the refrigerator for 6 weeks- just take out and bake when you wanted fresh muffins. I see they have changed that and say it isn't safe to keep them that long and now suggest you bake them all and freeze instead. I did love those muffins, but I do love raisins and my adult children now don't want raisins in anything. Thanks for the memories!

I make a wheat bran muffin recipe that I’ve had forever. It doesn’t use cereal and is a little on the heavy side, but it’s the only one I’ve ever made and I’ve become fond of it over the last few decades. Lol. Iwould love to know the recipe you used for the jam and how you modified it for use with dry figs.

I am kicking myself right now, just realized I forgot to pick my figs this year. I hope you post the recipe though, maybe I won't forget next year

Nancy - this Nancy says to pick your figs when ripe and halve them, pop them in the freezer - they'll keep there for several years. Fig jam with reconstituted dried figs is the same using volume measure. Only use powdered pectin since it will never set up using liquid pectin. The recipe assumes you know how to can jam in a boiling water bath canner.

Put in canning pot 2# fresh or plumped dried to = 6C chopped. 1/2 C bottled lemon juice (do not use fresh lemons), 3/4 C water, 4T pectin. Use stick blender to break up into pieces. Add 7C sugar and BTB stirring almost constantly. Cook 1 minute fast boil. Put in 7 half-pint jars w/2-pc lids and BWB 10 minutes.

You are killing my diet. Bless your heart.

I love raisen bran, and those muffins look moist and delicious... I see that crunchy sugar coating on top, too. Yummmm!

Feel better Annie : )

Thanks, 2many, for the kind thoughts.

Thank you Nancyinnc, for that recipe. I didn't have your recipe so I used this one from the California fig people. It doesn't call for any pectin, and it cooked for quite a while before it reached gel point. I think pectin would be a lot more consistent and less time consuming. It's all your fault anyway, for sending me those fresh figs. (grin)

Ooohh, Colleen, that sounds really good, I like ginger. Jessica did give me a jar of fig preserves that she made with vanilla beans and it was so good, I think ginger would be equally good.

Nancy, don't forget those figs, the fig preserves are something that my daughter will eat with a spoon!

Fig Jam with Dried Figs

INGREDIENTS

• 28 ounces dried California figs
• 5 cups water
• ½ cup fresh squeezed lemon juice
• 3 cups sugar
• seeds from juiced lemons
• 1 teaspoon ground cardamom
• 1 tablespoon dark rum

PROCEDUREMeasure figs into 4 quart kettle. Add water; cover and bring to boil. Remove from heat and let stand until figs are plumped. Then, with a slotted spoon, remove figs; reserve liquid. With scissors, remove stems from figs and chop; set aside.

Add lemon juice and sugar to reserved liquid and heat to boil; reduce heat and simmer for 5-10 minutes. Tie lemon seeds in cheesecloth bag and add to kettle along with chopped figs. Heat and simmer for 15-20 minutes, until thickened. Remove from heat; remove and discard cheesecloth bag with seeds. Stir in cardamom and rum; heat to boil.

Ladle into sterilized pint or ½ pint jars, leaving ¼ inch headspace. Cover and seal jars according to instructions. Then, process for 15 minutes in a boiling water bath.

Yields: About 4½ cups

Serves: 36 (2 tablespoons each)

Annie

I still make the six week muffins and have never had a problem.

Moni

Yum! Thanks for the recipes and suggestions. I just need to watch those figs next year, they are so late to ripen that this isn't the first time I missed them. I really never know what to do with them other than jam, been meaning to make some Jam and really intended to try putting some in the dehydrator.

Did not have luck in the dehydrator as they tasted "toasted" - freezer is better.

A friend used to boil her figs in a sugar syrup then air dry them for several days until they were candired. Then she packed them in jars and covered them with sherry. Awesome on a cracker with some cream cheese.

Oh, that's a really pretty muffin!!!!

Good to know about dehydrating fig, no need to waste good fruit, especially when I have a limited amount.