Oh an entirely different note. . . I just made White-Fig & Rhubarb Jam. OUT. STANDING. COMBO!!

I am working on my pepper jellies; jalapeno and habanero. I will let you know

when I finally get them done. Do you care if they are waterbathed? I don't bother with mine, but if you would prefer, I will. Just let me know. I still would like the cardonmom fig if you still have any left. I will pm you with specifics.

 
Dawn I would love to swap for some pepper jelly if you are interested.

Can you ship them if they are not sealed in a water bath? That is, in reference to the jar staying tightly closed for shipping purposes?

 
I worked on concord grapes for jam last night. This was my first experience

with these grapes as a fresh fruit. The are beautiful, firm, round globes of deliciousness. The are about as big a round as a dime and each grape has at least three LARGE seeds (large for the size of the fruit that is). So I washed them and put them into my squeezo and started crankin' to remove all the seeds. Well, the seeds totally jammed up the whole apparatus and it took me and DH to pull it apart. I switched to the screen with the larges wholes (the one I use with watermelons) and the seeds jammed that one up too. What's up with the seeds in these little grapes? Finally, after what seemed like forever, I got all the grapes thru and have a big bowl of puree ready to make jam tomorrow, whew! As a side effect, I have black hands and fingernails today even after much scrubbing, oh so attractive....ah, the sacrafices we make....

 
Hi Barb, I will be water bathing these so there will be no health issues with shipping.

How many are people swapping and how is everyone shipping them?

 
Thanks Steve! Dawn... you, too and anyone else with great recipes! We've got a nice thread going.

 
Steve, what are white figs? how are they different from the others? I've never heard of them and

I'm really curious. I assume you have a tree?

thanks smileys/smile.gif

 
you have a "honey guy" who delivers----awesome!

I would pay you for postage and the honey if you think it would mail OK.

 
Barbara, what do you do with the watermelon through the processor? Just curious. Have ripe

watermelon and a food mill...What to do?
TIA,
Barb

 
We have 3 trees. Started with 1, the other 2 were "volunteers". The difference between figs is >>

"White Figs" (aka Green Figs) are less distinctive in flavor than darker figs. This mild-flavored fruit mixes well with other fruits, rounding out the flavor in sharper tasting preserves. (ie Rhubarb, Apricot, Pineapple, etc.)

"Black Figs" (aka Purple Figs) have a more definable flavor and are more frequently used in preserves and cooking. I believe these are also the kind of figs used in Fig Newtons.

We think our trees are Kalamatas. CB enjoys eating them raw but I have very little use for them. Still, they make a significant addition to our jam inventory.

Presently, I've got 9 variations of White Fig preserves stacked in the pantry.

•White Fig Jam
•White Fig & Dark Berry Jam
•White Fig & Guava Jam
•White Fig & Key Lime Jam
•White Fig & Pineapple Jam
•White Fig, Mango, Lime & Pineapple Jam
•White Fig & Red Berry Jam
•White Fig & Rhubarb Jam
•White Fig & Tangerine Jam

But I'm running out of ideas. I think there may be a White Fig & Cardamom version in the future as well as a White Fig & Banana. Don't know, the trees are terrifyingly prolific. I welcome any and all suggestions.

http://www.greekshops.com/newsletters_archive/May_2006/images/figs.jpg

 
Mix it with some tequila and lime juice, then stir in some simple syrup that is full of

muddled mint. Serve this on the rocks topped off with a bit of club soda! YUM!

 
ah, thank you. I've had those. you must have rooms filled with jams and

jellies by now, you're really on a roll! they sound great smileys/smile.gif

 
Score! Fresh Figs, Pluots and Italian Plums at Costco today. yeehah. I'm jamming

tomorrow. rhubarb picked as well.

 
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