Thoughts of figs bring many memories to mind.
The tree was next to the propane gas tank in our back yard. The gas tank became our horse to ride or a ship on the high seas. The tree branches were strong enough for climbing and pretending we were high in our lookout tower. The low branches made a great hiding place when covered in leaves and we were "in trouble" with our parents.
In an effort to keep the birds from eating all the fruit, we hung pie plates from the branches with fishing line and laid rubber snakes across one or two of the branches. The rubber snakes scared away a few people as well.
Picking fruit ripe enough for preserving was a fun "job". We ate as many as were placed in the bucket, until a mouthful of fire ants changed that. It was many years later before eating another one straight off the tree was considered.
Trading produce was done between family members providing an opportunity for each one to fill their pantry or freezer with a wide variety of foods. Countless jars of preserves were made over the years. I would like to share a recipe for making preserves.
6 cups figs(thoroughly washed and stems removed)
3 cups sugar
enough water to dissolve sugar
Combine all ingredients in pot and cook slowly until sugar is dissolved. Increase to medium high heat and cook until syrup is thick and fruit is clear and tender.Put in hot sterilized jars and seal.Mixture can be mashed before putting in jars to make as jam.
Wash figs and remove stems.
Take 1 quart fruit and 1/2 cup water and cook over medium heat until fruit is soft and liquid is almost gone.
Measure 3 cups mashed fruit. Add 1 1/2 cups sugar and 2 (3oz) packages strawberry gelatin. Cook for 5 minutes over medium heat. Stir often. Put in hot sterilized jars and seal.
Sterilize the jars:
Thoroughly wash and rinse the jars that will be used in canning. Place in a large pot and completely cover with water at least 2 inches over the top of the jars. Boil the jars on medium heat for 2-3 minutes to sterilize the jars. Remove from water and place upside down on clean wire rack to drain water until needed. Jars seal best when still warm when used.
Place the lids and rings in a small pot and cover with water. Heat on the stove over medium low heat. Keep lids and rings hot until ready to place on jars so they will seal properly.
Preserves that have a broken seal, have separated or discolored should not be eaten.Up to top