Looking for Fig recipes: Great things to make from fresh figs in 2024? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above. If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.
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Many Americans have never eaten a fresh fig. I blame fig newtons and dried figs - those are NOTHING like a fresh fig. A fresh fig tastes like a mix of a peach and a strawberry!
In the U.S., Figs typically peak from July through Frost in the South, and August and later in the North. Usually the trees produce a crop within a month, and then nothing for several months, so check your local farm to find out when they will be in season. In the north, most trees only produce one crop per season. In order to produce good local Figs, producers depend on ideal spring and early summer weather conditions, and no late frosts.
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Want to make your own candied figs? Begin by picking your own figs from local tree then after washing the figs, fill up the pot (a crock-pot is an easier method) three quarters of the way, then add about 10 pounds of sugar and one thin sliced lemon. Start slow, letting the sugar melt, because it will burn. And then just let it cook. It takes a long time to do figs. It's usually an all day process. When you pick up your syrup on your spoon you don't want it to run off, you want it to go drop, drop." For complete, illustrated directions, see this page on how to make candied figs.
Makes 2 quarts
Makes 2 pounds
Peel half the figs, chop them all roughly. Put them in a broad, heavy saucepan with the sugar, lemon zest and juice, ginger and lavender. Bring them slowly to a boil and then boil quite fast for 15-20 minutes, until the scum has vanished. (Don't bother testing for a firm set, as this preserve sets remarkably quickly and has soon passed the point of no return.)
Take off the heat, discard the lavender and stir in the pine nuts. Spoon into warm, sanitized jars and leave to cool. Later, cover with circles of waxed paper dipped in brandy, and close tightly.
From "The Herb Book" by Arabella Boxer, Thunder Bay Press, 1996
Water bath canner with a jar rack
Pressure canners for gas, electric and induction stoves: Presto 23Qt or T-fal 22Qt
Canning scoop (this one is PERFECT)
Ball Blue book (most recent version)
Jars: 8oz canning jars for jams
Farm markets and roadside stands
Road trips and camping resources
Local Honey, apiaries, beekeepers
Consumer fraud and scams information
Home canning supplies at the best prices on the internet!
Maple Syrup Farms, sugarworks, maple syrup festivals
Environmental information and resources
Farms For Your Event for birthday parties, weddings, receptions, business meetings, retreats, etc.
Festivals - local fruit and vegetable festivals
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With this Presto 23 quart pressure canner and pressure cooker, you can "can" everything, fruits, vegetables, jams, jellies, salsa, applesauce, pickles, even meats, soups, stews. Model 01781
You can make jams, jellies, can fruit, applesauce, salsa and pickles with water bath canners, like this Granite Ware 12-Piece Canner Kit, Jar Rack, Blancher, Colander and 5 piece Canning Tool Set