Fig Preserves from Warren Leruth
Updated: Jan 4
Figs are in the middle of their second season, running from August to October. This native Louisiana product is best made into preserves to be used in other recipes. I turn to, in my opinion, the greatest chef , Warren Leruth. His recipe can be found in his LeRuth’s 20th Anniversary Cookbook.
1 gallon Local figs, small, ripe on firm side (cover with boiling water and soak for 15 minutes)
5 pounds Sugar
2 quarts Water
1 teaspoon Good Quality Vanilla Extract
Add sugar and water to above and boil until syrup registers 214℉. Remove from heat. Allow figs and syrup to cool overnight. Next day, add 1 pint water and 2 pounds sugar. Boil t 218℉. Immediately fill jars and have someone apply the lids tightly and place jars upside down. This is very important as by turning upside down, lids are pasteurized. After about 15 minutes, try to give the lids another tightening and leave upside down to cool.
Good Cooking, Good Eating and Good Living!!!