Everybody's been showing their last figs of the season as the cold weather set in. Well my last two figs of the season really comes from last year. The hurricanes stole all the figs for this year along with the trees. Anyway these were put up whole in a sugar syrup which is cooked on a low fire for an hour. Then the figs are put in jars and fill with the syrup. They are great all winter long with toast or biscuits either for breakfast as shown or as a light dinner. It holds one over until the fresh figs of next summer arrive. Once the figs are eaten the syrup is used also. Great to sop up with toast or on pancakes. To the left of my breakfast plate this morning is the jar with the remaining syrup. I will stretch it as long as I can. These were Celeste figs.



This is what a whole jar looks like.

They look delicious--and so do the green beans. The only canned figs I've ever eaten were commercially canned Kadotas, as a kid. I imagine home-grown figs, picked and canned at the peak of ripeness, ought to be a real treat!

Thanks for sharing the pictures of your brekfast !
Real butter also thats the way to go !
Sure bet it all tasted good.

That looks very delicious.  I get hungry looking at it.  I did something similar with my figs last year. 

Looking great, Gene-too bad it's your last jar! Bummer! I do mine similarly(my wife doesn't cook--AT ALL!). Enjoy and thanks for sharing.

Fatnsassytexan was this a misprint(my wife doesn't cook--AT ALL!)???????? If not surely you jest!

I mean, Dang.

Cecil, if she hears him bragging she just might cook his goose and then he won't be so "fatandsassy".  How about it Tim? lol

HAHAHA
There ya go Gene!

Your fig preserves looked great BTW

And I should add the green beans as well!

Okay here is the truth. She really doesn't cook. After returning from our honeymoon some 34 years ago, she woke me up the next morning and asked me how to make boiled eggs.LOL! I'm not lying!I've always been the cook at our house. I love to cook and if I must say it, I'm a very good cook. She always preferred yard work which was okay with me. We're kind of odd that way. My 3 kids, even my 2 daughters - in - laws call me when they need to know how to cook something.My wife is a great person with a kind heart. She might "cook my goose" about some things, but not cooking. We've been together 34 years and she doesn't like figs either!

That's what makes the world go around Huh!

That was a good one Gene. The figs and breakfast looks really good. So you bringing the jar of figs in November? And cooking breakfast?

There is nothing I'd like to do better fix breakfast in November. I wish I had cases of jars of figs. I would feed everyone, it would be my pleasure. I love to fix breakfast but don't get too involved with the rest of the cooking. I'm the suechief (sp?) I like to prep, do the chopping and slicing and let Linda do the cooking. Back to figs, hopefully next year I can find a source for a few gallons of them. My little trees might at most give me a taste of one or two. So until they grow up a little I'll have to scrounge the neighborhoods lookin for someone who's willing to share or sell.

genecolin:
Nice photos. Could you share your recipe with us. Not too long ago, Bass shared a Turkish recipe for preparing unripen figs in a similar way.
Regards, Leon

Genecolin,
Thanks for sharing your nice pictures. Your breakfast looks line mine. I made some fig jam this year for the first time. It is delicious and I use it on pancakes and toast as you do.

I picked the last figs today. They are still hard but I'm going to boil them as Bass suggested to soften them and then make some more jam. I hope it turns out as good as the few jars I made earlier.

I'm sorry you don't have more jars to see you thru the winter. I hope you get a big crop next year.

Peg
  

Leon, It isn't much of a recipe but here goes. We use almost ripe or just ripe figs for the best flavor. The real ripe ones will break apart, save them for jam. Put them in a sauce pan and mixed one cup of sugar to one cup of water and add to pan until about 1/2 to 3/4 of the figs are covered and turn up the fire. When the syrup starts to boil turn the fire down to low, just barely boiling. After a while the figs will soften and they will all settle in the syrup. If they are not covered with syrup at this time add enough syrup to cover. Cook on low heat for about an hour. Skim the foam the rises to the top every few minutes. This is the latex and other impurities. Cook slow and let the water evaporate from the syrup until done. Done means the syrup is nice and thick after about an hour. Put the hot figs in prepared jars and fill jars with hot syrup to within 1/4 inch from top. Put the lids on the jars and turn upside down to help the seals set or you can process them in a water bath for an appropriate time to seal the jars. And that's it. You can now enjoy the figs for the rest of the year and like I mentioned when the jar is empty of figs use the delicious flavored syrup on toast, biscuits or pancakes. One of my favorite ways is basically as my picture showed. Eggs with ham or bacon, toast or biscuits but I like toast better. I usually put about 6 figs and some syrup on my plate and sop my toast in it. In that picture I didn't pour any syrup because it's the last and I wanted to save some for another meal. I hope this helps.

Peg thanks for the well wishes. May your trees bear more than you can eat.

LOVE that breakfast:  Looks like a heart attack waiting to happen, my kind of breakfast.  Can hardly wait until my trees are producing enough to put away for winter.  Right now the figs get eaten before they are even fully ripe.