Bourbon Fig Preserves
I've been patiently waiting for the figs to ripen, stalking might be a more appropriate word. The first week was sheer delight, ate all of those raw. Ate so many that my mouth was beginning to have blisters, but it was worth it. I love figs as much as I love tomatoes, and that says a lot! Between yesterday and today I had harvested so many that it became the perfect time to start putting them up. Last year I made 24 quart jars, I ran out about a month ago and its been a long month. I use these in so many different ways at the shop, from roast pork to sandwiches and of course cheese and pancakes and well, just right out of the jar with a spoon. I got to use my newly acquired antique copper kettle and that made the process all the better, all the pretty things. This particular tree is Texas overbearing, at the shop I have Celeste and LSU gold varieties. This year I might have enough of the LSU Gold to put up, those are milder in flavor but with more of a honey tast...