Canning Figs in Bourbon | A Drunken Fruit Dessert Topper
Growing and Preserving Figs
I recently planted two fig bushes into a very large contain with hopes that someday soon I’ll be able to reenact 1983. The temperature outside of Seattle on the coldest day of winter rarely drops below 15 degrees Fahrenheit. This makes our location ideal for growing figs.
Many fig varieties can tolerate -4 degrees Fahrenheit, though, if your climate is much colder learn how easy it is to grow a fig tree in a pot.
Before moving on to the actual recipe, give these additional recipes a try:
- Sweet Pickled Figs
- Fig Preserves with Lemon
- Honey Roasted Figs
Canning Bourbon Figs
There are two opportunities a year in which preserving bourbon figs can be achieved, around the first week of June and then again from August through October. With over 1,000 varieties available, it is a nice surprise when they are available at your local market.
Ingredients
- 16 cups fresh Figs, halved
- 12 cups Water
- 8 cups Sugar, or honey
- 1/4 cup bottled Lemon juice
- Bourbon, 2 tbsp per jar
Equipment
- Steam Canner or Hot Water Bath Canner
- Air Bubble Remover
- pint-size mason jars, 6
- Jar Funnel
- 8 quart non-reactive stock pot, copper jam pot, enamel Dutch oven, or stainless steel
- measuring cup
- measuring spoon
Growing and Preserving Figs
I recently planted two fig bushes into a very large contain with hopes that someday soon I’ll be able to reenact 1983. The temperature outside of Seattle on the coldest day of winter rarely drops below 15 degrees Fahrenheit. This makes our location ideal for growing figs.
Many fig varieties can tolerate -4 degrees Fahrenheit, though, if your climate is much colder learn how easy it is to grow a fig tree in a pot.
Before moving on to the actual recipe, give these additional recipes a try:
- Sweet Pickled Figs
- Fig Preserves with Lemon
- Honey Roasted Figs
Canning Bourbon Figs
There are two opportunities a year in which preserving bourbon figs can be achieved, around the first week of June and then again from August through October. With over 1,000 varieties available, it is a nice surprise when they are available at your local market.
Ingredients
- 16 cups fresh Figs, halved
- 12 cups Water
- 8 cups Sugar, or honey
- 1/4 cup bottled Lemon juice
- Bourbon, 2 tbsp per jar
Equipment
- Steam Canner or Hot Water Bath Canner
- Air Bubble Remover
- pint-size mason jars, 6
- Jar Funnel
- 8 quart non-reactive stock pot, copper jam pot, enamel Dutch oven, or stainless steel
- measuring cup
- measuring spoon
