You know how they say that your taste changes every seven years? I don't know if there's any truth to that but if there is, its my year. I eat things now that I never ever ate or liked before, like onions, salad (I know, who doesn't like salad, right?), zuchini, squash...it goes on. My mom would be very proud I think. But now I can add figs to the list, or at least fig preserves. I'm sure the majority of us have had fig newtons, but until recently that was the only exposure I had ever had to figs. Drew (the husband) brought home some fresh figs from his mother's house last week as well as a jar of homemade fig preserves. I have to tell ya, I was blown away by the preserves! (But not so much by the fresh figs.)

Maybe I love it because it tastes just like honey...only better! I'm a honey-and-toast kind of girl when it comes to breakfast, but now I don't know what I'll do when I run out of preserves. There is just no comparison! I may even make a nice cup of chamomile tea tonight just to get my evening fig preserve fix. I have read that figs don't last long on the tree. The birds somehow know exactly when they are perfectly ripe and pluck them off before you can get to them. So, if you are lucky enough to bring home a basket of fresh figs, please try the recipe below. 

Now, the recipe below is for a LOT of figs.  You can cut it in half or in fourths if you like.  If you only make a little bit, then you won't need to do any at-home canning because the preserves will be gone in no time.  However, if you would like to give canning a try, go to this page and read all about it.  You will be very satisfied, I'm sure.

Fig Preserves

( by Mrs. C.D. Wilson from Jubilee Cookbook )

6 pounds sugar (12 cups)

2 quarts water

3 lemons, sliced thin

6 quarts figs (I cut them in half)

Boil the sugar, water and lemons until syrup is thick.  Add figs.  Boil until figs are transparent.  Put mixture in jars and follow canning directions for water bath of ten minutes.  (See above)

Makes 16 pints (or less)