Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
This is the jam that started my love affair with canning. I've served it on a cheese plate with blue cheese, on almond butter sandwiches, with scones, in dessert bars, and by the spoonful.
Preserving figs with lemon and Grand Marnier is so easy and the flavor is amazing. We picked figs from an old homestead tree in the Columbia City neighborhood of Seattle...learn more about the tree, watch the video, and get the recipe!
Whole figs suspended in a thick, honey-like syrup, these old-fashioned fig preserves are perfect as a breakfast spread, in fig newtons, or in moist fig cake.
I remember my grandmother having a fig tree and there was nothing like pulling a ripe warm fig right off the tree and taking a bite! Don't forget to cut a heart out of the leaf to use in the bottom of the jar!
