We have been collecting figs a for a week now and have about 3 lbs. its time to start making fig jam already!

The figs are all frozen frozen. Should I blanche them quickly to remove the skins or not?

All advice, tips, tricks are welcome. Thank you in advance.

Depends on whether figs have thin or thick skin.

I usually leave the skins on. Another way is to set up a large jar or similar and layer the chopped up figs with some sugar. It macerates the figs and softens them. When you have enough, cook them up. Some figs are too sweet already and an accident that happened this year while pondering if I should add lemon juice to a batch of Adriatic was that the jam overcooked a bit which caramelized or browned the sugar and that is the best jam I ever have made. Tiny spoonfuls eaten while sipping fine Spanish sherry.

Skins are fine. They soften in the canning/jamming process, and a little substance to preserves is good, anyway. And a lot less labor intensive.

Thank you Eden, Alexis and Jon. Skins on!

Vince, if the skins become an issue, when you try eating the first batch, then next time you can remove them.

Vince, I've done it both ways. Taking the peel off is a lot of work. However, there is a certain elegance to preserves without the peel. It has a uniform texture dotted with the seed. On the other hand some like the mouth feel and texture of the skin pieces. My preference is the peel less.

My work flow in making preserves go like this;

1. Pick fruit as it ripens but not too ripe. For me preserves out of really ripe figs do not taste as good.
2. If I am busy I place freshly picked fruit straight in the fridge for unto 3 days.
3. When I have time and there is a good volume of fruit I  wash them, remove stems and cut off the eye end a little(tends to be a little hard), and quarter the fruit.
4. Place cut up fruit in freezer bag. Double bag it so as to prevent odors infiltrating the fruit.
5. Weigh the bag. Write the weight and date on the bag and put it away in the freezer. (if your recipe calls for a certain amount you can package at that weight)
6. When I have time, usually on a weekend, I thaw them in the fridge for one day.
7. Then I make the preserves and pressure can them as time allows.

Then I get to enjoy a little bit of heaven! Home made fig preserves are just awesome! Its a bit of work but fully worth it. I share mine with relatives and friends during the holiday season. That's my Xmas gift to them.

I make mine out of Celeste.

We don't make fig jam, we preserve them whole with stem and skins using just ripe or almost ripe figs. Too ripe and they won't hold up to the cooking and stay whole.
"gene"

Celeste and Cajun Gold

Thanks Ruvan and Gene for the tips. I will try them both ways and age a few in some grappa.

Funny enough I have been picking them almost ripe anyways as when they are dead ripe the squirrels whom are feasting on a black walnut tree across the driveway do see the ripening figs for a treat.

I find the garden hose on the mist setting hanging in the fig tree wards them off well but they are most brazen in the morning after the yard has been quiet all evening.

You loose flavor if you remove skin,as  a lot of flavor is in the skin.

How about a recipe, Gene?  We prefer them whole as well.

Thanx

Centurian, We are on vacation right now but will be home the coming week. I will try to get it together for you.

Darkman, we don't pressure them and not quite a water bath. I'll explain when I get home. If you don't hear from me by next week end bump this thread as a reminder.
"gene"

Preserves look good

-Jennifer

Very Important:No matter the recipe,--sugar should always be introduced ,about 10 minutes before end of being done.
That is because if sugar is placed at the beginning,the fig jam will stick and burn,and you will,need to mix continuouselly.

I found the fig recipes from LSU but didn't want to create a new thread so I am adding it here:

http://www.lsuagcenter.com/NR/rdonlyres/69DF3014-F313-4784-AFEB-EAAC4125406E/61880/pub3018LouisianaFigsLOWRES.pdf

Enjoy!

Thank you all so much for the recipes! I've been trying to figure out how to modify some of mine for figs and now I don't have to.
Can they be preserved in Brandy or other liqueur? Does anyone have a method for this? I was thinking it would be a fabulous topping for angel cake dessert.

Greenfig thanks for adding your post to this thread as it allow me to see that I hadn't posted my method as I said I would. I will get with the wife tomorrow to make sure I don't skip anything and the I'll write it up.

javajunkie, I found this method on the net. It looks good to me.

From The Preservation Kitchen:

Ingredients:
8 cups figs – washed, stems removed, halved or quartered
1 2/3 cups brandy
1 1/3 cups + 2 tablespoons sugar
3/4 cup + 1 tablespoon water

Directions:
Prepare jars according to manufacturer’s directions
Prepare waterbath pot
In a large pot combine brandy, sugar and water to a boil, reduce heat and simmer until sugar disolves
Divide figs between jars
Add brandy solution to jars, to 1/2″ headspace
Wipe rims, put on lids, add bands and tighten until snug
Process in hotwater bath 15 minutes starting the timer when the water returns to a boil
Turn off heat and let jars rest in pot a few minutes
Remove from water bath and allow to cool completely before storing. 

That looks delicious, thank you Gene. Won't the alcohol be destroyed in the cooking process though or will it still be potent?

Good point Tami. Yes, I believe that some of the alcohol will evaporate at 172 degrees but since the container is fairly closed and there is no large evaporative surface most should stay right in the jar where you want it. :-)

Tami, yes some or all of the alcohol will boil out but the flavor will remain if it is done in a pressure cooker or water bath. But being that it is being preserved in sugar and the figs have a large sugar content you can safely process them without the pressure or water bath. You need to cook the figs thoroughly preferably whole for 30 to 45 minutes. Sanitize jars and lids in boiling water, not just with boiling water, put the cooked figs in the still hot jars, add the brandy, fill jar to 1/2 inch of the brim, making sure the the sealing edge of the jar is clean of liquid, put on the lid and screw tight. Invert the jars on a towel and cover with another towel. The heat will soften the seal causing an airtight seal and a vacuum as it cools. The lids will pop shut as they cool. You now have the brandy still in the jars.

This is the same way we do our regular whole fig preserves. Never have had a seal fail or a jar spoil in doing it that way for over 40 years. Bacteria or fungi can't grow in the presence of that much sugar and I would think that the brandy would be an added plus.
"gene"

Thanks Gene,

As soon as I get enough figs I'll be sure to try that.

Oh Gene, that sounds wonderful and will preserve the brandy. I can't wait to try it.
I wish my hubby could do things like this.
Thanks :)
PS...I'm not usually a sot but for this recipe I might be..haha