I think I CAN….

[Krys Kagan]

Fig season is just around the corner.  I am excited.  We are fortunate enough to have a friend who has a fig tree in her backyard.  She tells us every year, “Come over and pick some figs.”  We do.  I show up in the morning, after an hour or so, I leave with two big paper bags full of fresh figs.

You can’t beat fresh figs, and you definitely can’t beat free figs.

Figs are delicious and nutritious.  You can make cookies, bars, eat them raw, and even make preserves.  I know what I will be doing with my fresh picked figs, all of the above.

Here is a recipe posted years ago by the Houston Chronicle:

Fresh Fig Preserves

4 lbs firm ripe figs

4 1/2 lbs sugar

1/4 cup fresh lemon juice

2 lemons , sliced

3 -5 whole cinnamon sticks or 3 -5 pieces gingerroot

Directions:

Wash and peel the figs; set aside.  Combine sugar and lemon juice in large nonreactive saucepan; add enough water to dissolve sugar.  Add figs and lemon slices; cook about 45 minutes.  The cinnamon or ginger may be tied in a cheesecloth bag and cooked with figs for added flavor, or just put in saucepan and lift out with strainer or slotted spoon.  Stir frequently to prevent sticking.  Pack preserves into clean, hot jars, and seal immediately.  Process in boiling water bath 5 minutes for half-pints, 10 minutes for pints.8Makes 8 to 10 (6-ounce) jars.

*I have cut the sugar back a bit because I think figs are already sweet enough.  And I have added more lemon and omitted the ginger and cinnamon.

What do you plan to do with fresh figs this year?