Fig Preserves

Disclaimer: I am not by any stretch of the imagination a food blogger….that aside I hope you enjoy our tiny adventures in cooking!

2 pounds firm ripe figs  (makes sure they are as fresh and unblemished as possible)
2.5 cups granulated
1 cup water

Directions:
Wash the figs thoroughly in a large pot or bowl of cool tap water. Drain well then wash again. Drain well and trim off stems. Combine all ingredients in a quart stainless steel saucepan.

Bring to boil over high heat, stirring occasionally. Continue boiling. There should be some yellowish foam from the surface of the mixture and you should try to skim it off. (Note: I didn’t see much myself and barely skimmed it much.) This will take about 10 minutes to do as the yellow foam continues to develop.  A less dense purple foam may also develop; this does not require skimming. Reduce heat to med. and cook about 30-40 minutes, stirring and scraping the pan bottom occasionally  so mixture will not scorch. Skim any additional foam as it develops. By the end of the cooking time, the mixture should be very thick and most if not all of the figs should be reduced to a puree. Cool it off and put in the fridge or eat.

It’s so so yummy on toasted bread with caramelized red onions and even a little goat cheese….now how easy was that?