Fig preserves, made with Kimi figs and ROOT 80 proof spirits, may be the best preserves I've ever had!
Blessed with neighbors that have an abundance of fruit trees, I had the pleasure of canning fig preserves today.
There are four types of cultivated figs: Kalamata, Totato, Mission and Kimi. The figs growing in my neighbor's yard and used in my recipe, are the Kimi variety. Kimi figs are believed to be the tastiest figs in the world. Super sweet and tender, the fruit is actually an inside out flower, where in the wild forms, pollinators have to go inside the fruit to taste the sweet nectar. Wasps enter the fruit via cracks to reproduce.
Thankfully, I haven't found or eaten a fig inhabited by a wasp family. One of my other favorite figs is the Totato however, you must wait until just the right time to eat the fruit to get the full benefit of their sweet, honey flavor.
To liven up my fig preserves recipe, I added a little booze to the mix; ROOT 80 Proof Spirits. The herbed spirit adds the essence of its spices to the fig preserves, without compromising the fig flavor.
ROOT, is a historical distilled blend of birch bark, wintergreen and other wild roots and herbs; introduced to British settlers, by American Indians in the 1700's. Root Beer origins come from the distilled beverage, when in the 1900's the alcohol was removed by a Philadelphian pharmacist. He introduced Root Beer at the 1876 Centennial Exhibition, the rest is history.
Fig Preserves with ROOT 80 Proof Spirits
Ingredients
- 8 cups fresh figs
- 3 cups water
- 1 tablespoon baking soda
- 1 ½ cups sugar
- Zest 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup ROOT 80 Proof Spirits optional
Instructions
- Put figs in a large bowl, mix 2 cups water with baking soda in a large measuring cup
- Pour soda water mixture over figs, press figs into water to remove debris then rinse with cold water
- Cut figs into small pieces
- In a large stockpot add figs, sugar, lemon zest, lemon juice, and 1 cup remaining water
- Cook over medium high heat for 15-20 minutes, stirring occasionally
- Remove pot from heat, puree mixture with an immersion blender until smooth
- Return to heat, bring to a boil and cook for 10 minutes
- Remove pot from heat and process hot mixture again with immersion blender until thick and creamy (resembles very thick applesauce)
- Add ½ cup ROOT 80 Proof Spirits, stir to blend
- Return to heat and cook additional 10 minutes, stirring constantly
- Ladle hot preserves into sterilized jars, cover jars with cleaned lids and rims, process in a hot water bath for 15 minutes
- Allow preserves to cool, store in a dry dark place
Notes
All content on this blog are the author’s personal views and opinions. The information provided is solely for entertainment and does not constitute any legal, medical, or other professional advice. It is not to be taken as fact nor absolute truth and it is not the author’s intention to do harm or to injure others. The author will not be held responsible for advice, tips, techniques, and recommendations used. Readers of this blog are to use it at their own free will and at their own risk.I can strictly using the traditional methods that have been done for decades.
My desire is to preserve safe, healthy, tasty food for my readers and loved ones, however you may want to research USDA guidelines prior to using the older methods found here. I am not affiliated with the USDA, any of the state Cooperative Extension Services, or any of the manufacturers of canning supplies and equipment. I am not a Certified Master preserver but have learned from traditions passed down for hundreds of years.
Want to make some more preserves?
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