Figs, figs, and more figs

We have been blessed with TONS of figs. We have over 2 gallons in the freezer and another 1/2 gallon or so in the refrigerator. What do you do with that many figs!
1. freeze them:)
2. make preserves *I made preserves today* Strawberry Fig Preserves

40 min | 10 min prep

2 pints

• 3 cups mashed figs
• 3 cups sugar
• 2 (3 ounce) boxes strawberry Jell-O gelatin dessert

1. Combine the figs, sugar and jell-o in a dutch oven.
2. Bring to a slow boil over medium to medium-high heat.
3. Reduce heat and simmer for 10 minutes.
4. Stir constantly to prevent sticking and burning.
5. Put in sterlized jars and seal.

(since the preserves were hot they sealed themselves. I put them in the jar and popped on the canning lid and ring. within the hour the lid had sealed) The color is a pretty red.

3. make fig cookies





they taste wonderful.

• 1 cup white sugar
• 1/2 cup shortening
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 cup chopped fresh figs
• 1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (180 degrees C).
2. Cream sugar and shortening and add beaten egg.
3. Sift dry ingredients and blend with creamed mixture. Fold in figs and nuts.
4. Drop by spoonfuls on greased sheet. Bake for 15 to 20 minutes

4. fig ice cream
(we will be making this later in the week)