Fig tree is so loaded with unripe figs. Each day a few get ripe enough to pick..

B

barbara-in-va

Well-known member
but I have to fight the critters for them. I have seen deer noshing on them, squirrels running across the front yard with one in their mouth, figs covered with ants, and little holds drilled into them from birds. But today was a new one, crows. They were in the tree picking figs and flying off with them in their mouth's! I may never get any!!

I collected all week last week and finally had enough to make my version of Alice Water's Fig Tart in her Fruit book. A seasonal favorite at my house.

I hope that we will have enough warm weather this week to ripen up a bunch as I want to make some jam too!

 
Figs in VA? I would not have thought it....! Lucky you! I recently saw a rec for pickled figs.

Let me see if I can find it. It was a new to me rec and flavor.

 
Barb it is in a well protected spot and is HUGH and LOADED with unripe figs. Quite a few fig trees

in the neighborhood. Our critters are well fed!!

 
mine are also just ripening

Picked my first one today. I'm going to be gone for 8 days starting on Saturday. I'm not sure if hubby will have time to pick while I am gone. I'm going to invite a neighbor to come over and pick so they don't go to waste.

 
Ours have all ripened, been harvested and turned into preserves. This year we canned a case each of:

White Fig with Rhubarb
White Fig with Key Limes
White Fig with Pineapple
White Fig with Sichuan Pepper
White Fig with Raspberries
Black Fig with Orange and Port

(We had a TON of white figs . . . and I am not a fan of the sticky little suckers.)

 
Recipe please for the orange and port jam? My figs are fat + dk brown, No clue as to what kind.

Not terrible flavorful but jam is always delicious. Never seen a white fig!

 
Here you go, Barb (although to be fair, I fudge the amounts a bit)

Fig, Orange and Port Jam

5 lbs fresh BLACK MISSION FIGS, diced, stems removed
6 cups SUGAR
3 Tbsp GRATED ORANGE PEEL
1 cup RUBY PORT
1 pinch TABLE SALT
4 Tbsp FRESH-SQUEEZED ORANGE JUICE
3 Tbsp FRESH SQUEEZED LEMON JUICE

Place the ingredients (except the orange & lemon juice) in a large ceramic or glass bowl stir to combine and allow to sit for 30 minutes so the fruit can macerate in the sugar.

Put in a 6-8 quart, heavy pot and slowly bring to a boil, stirring occasionally until sugar dissolves. Cook rapidly until thick (about ½ hour, maybe more, maybe less). Check thickness by placing a dollop of jam on a cold plate. If it gels after 10 seconds, you're pretty much good to go.

Sir frequently to prevent sticking. Add lemon juice and cook 2 minutes longer.

Pour into hot sterilized jars to ½ inch from top. Seal. Process 15 minutes in a boiling water bath. Unless you over process, you’ll end up with a medium-set.

 
Barb, that should work just fine. We get SO many figs off our trees (all but 1 were "volunteers") we

probably throw more than 5 lbs away every season. I figure, between what we eat, give away and turn into preserves, we must harvest something in the neighborhood of 40-50 lbs a season. They have such a short shelf life, we can never figure out what to do with them all other than stuff the freezer. Not the worst thing that could happen, I suppose.

 
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