A few months ago my doctor put me on a LOW-FODMAP diet. The bottom line is I can’t eat lots of things I love anymore. Including figs. That might not be a big deal to you, but it is to me. Making fig preserves each autumn is a tradition for my dad and me to do together.
So is EATING fig preserves. (I’ll give you the recipe in a bit.)
When my youngest daughter got excited about having a fig tree at her house, I got excited, too. Like most young couples, she’s limited in her landscaping budget. Fortunately, figs are forgiving….. and giving…. and giving again. Know someone who has a fig tree with low, pliable branches? You’ve got a FIG donor!
Here’s how you do it.
Bend a branch so it can be put into soil. It will need to be pliable enough to bend without breaking and also have leaves or small branches on it. Remove those to create an “injury” and bury that spot in a bit of soil. I put a heavy rock on the site to weight it down and keep it from moving around.
Wait a few months. Lift the branch to make sure it has developed some nice healthy roots.
Now cut it away from the rest of the plant and put your new roots in their new home. Wherever that might be.
FOSTER FAMILY FIGS: 3 c. unpeeled ripe figs, 3 c. sugar (or 2 c. sugar/Splenda blend), juice of 1 lemon, opt. box of pectin – Combine all ingredients and let set for a 1/2 hour. (We play a couple hands of cards at this juncture.) Cook on medium heat in a large saucepan till thick. Put into sterilized jars and seal with heated rubber lids to allow seals to set properly. Spoon onto toast or pour over cream cheese.