CCC Baking and Pastry Student: Fig Preserves

8/30/17 In July, my friend Imogene Clawson's fig tree began to bare. I was able to collect several gallons of figs but no time to preserve them. The figs were frozen and on 8/30, my daughter Mary Margaret and I preserved 24 half pint jars. The preserves did not set up as would wanted. they were to runny. Seeking advice, we discovered we could remove the preserves from the jars and cook longer until we achieved the correct syrup thickness. We jarred them again and ended up with 19 jars. We made baguettes and spread them with cream cheese and fig preserves. Delish!! The jars will be offered at my church bazaar in October with attached Cedar Island Fig Cake Recipe.

Fig Preserves

7# figs
5# sugar
2 lemons
Pinch salt

Gently wash figs and nip of stem. Layer figs and sugar and let set overnight. Add 2 lemons sliced and seeds removed and salt. Simmer until desired consistency. Stir occasionally and bring figs up from the bottom. Stir gently to retain fruit shape.

Clean and sterilize jars. Fill jars with preserve minus the lemon slices. Cap and store in cool, dry, dark spot.

Shannon Harris’ Fig Preserves Cake

2 cups AP or Cake Flour

1 tsp. salt

1 tsp. nutmeg

1 1/2 cup sugar

1 tsp cinnamon

1 tsp soda

1/2 cup nuts

3 eggs

1 cup buttermilk

1 cup oil

1 cup undrained fig preserves chopped or processed

1 tablespoon vanilla extract

Sauce:

1/4 cup buttermilk

1/2 cup sugar

1 1/2 tsp. vanilla

1/4 tsp soda

1 1/2 tablespoon cornstarch

1/2 stick butter

Mix all dry ingredients. Add oil, eggs, milk, figs and nuts. Beat well after each addition. Pour into tube pan and cook for 1 hour and 15 minutes on 325 degrees. Cool

in pan 15 minutes and turn out. Pour sauce over cake.

Sauce: Mix all sauce ingredients and bring to a boil. Pour over cake while still warm.