Fig & Strawberry Preserves

Last Sunday made fig preserves.  My first time. It's true. Only had 31 figs, my tree, a brown turkey. Friend came by and split what I made with her. Mine lasted three days, hers, she finished the next morning. ;-)

These are new figs. Brown turkey figs are small figs. I've picked these just a little before hang-down ripe. Trying to beat the ants and birds so I can enjoy these juicy jewels.

And since the fig preserves turned out eatable, honey said, make some preserves with strawberries. Ok. 

The whole house smelled so wonderfully sweet and strawberry. I'm looking forward to breakfast to try it out on toast.

So my warning, it is addictive to make preserves. May or most likely will cause sugar overload.

Basic Recipe

for 2 cups of fruit

use 1 cup superfine cane sugar

and 

1/2 cup water

heat sugar and water to boil, reduce heat to low and simmer 10 minutes, stirring often.

add 1/4 teaspoon lemon juice

for figs, cut and remove stems and place in glass bowl, set aside,

 boil 4 cups of water, add 1 tablespoon of baking soda and pour over figs in bowl,  let soak for one hour, afterwards, rinse in  running water, drain  

add figs to the sugar and water that cooked 10 minutes, cook 1 hour on low, stir occasionally. Let cool, eat! 

total time about 2 1/2 hours

for strawberries,  I sliced them with and egg slicer.  Add to cooked sugar and water, plan  about 30 -40 minutes over medium to low heat to reach a temperature of  220 degrees, remove foam that rises to top with spoon. Just wonderful. 

Let cool, eat!