I am so blessed to have a friend that is well-versed in the world of agriculture AND gourmet cooking. He has graciously agreed to share some of his recipes and advice with me so that I can pass it on to all of you. You will love the guidance he offers, and I will be making all of the recipes he suggests myself (to prove you don’t need to be a chef to do it) and including my pictures in these posts.
I have known Eric Bern, aka The Bearded Farmer, since high school. We all had a lot of fun and did crazy things, but are both working to make the world a better place in our own ways. He’s an Auburn University Alum and Culinary Graduate that left his career as a Chef to pursue the path of a farmer, but still makes amazing, drool-worthy dishes that he
shares taunts the world with on Instagram. Eric grows organic high end salad mixes and other heirloom crops in Pike County, Alabama, and sells his produce to fine restaurants throughout the SouthEast.
Now, on to his amazing Making Fig Preserves tutorial.
I have a huge fig tree at my new home out in the country and didn’t want to let them go to waste, because there were far more figs ready than any of us could possibly eat. Eric posted a picture on Instagram (follow his account… his pictures are fantastic) of his fig preserves simmering on the stove, so I asked for his recipe. He happily obliged and after making them yesterday myself, I can say they are the best Fig Preserves I’ve ever eaten. Thank goodness I canned most of them or my kids would’ve eaten them all!
These are my figs after I washed and cut them up. Eric actually advises that these should be quartered, but a kid was distracting me so I only halved them. Next time I will quarter them, because I believe that will yield even more flavor.
Add in your sugar, water, lemon juice, honey, and sugar. The honey I used is locally farmed (so I get health benefits for allergies) and sold by Godwin Gang Honey. I then used mandarin oranges for the prescribed zest because it’s what I had on hand, and a potato peeler remove it, because I’m classy and couldn’t locate my grater. Place the pot on the stove and bring to a boil. Once it’s boiling, stir it a bit and turn down the heat so that the preserves will simmer. It SMELLS amazing! Eric used a saute pan for his but I was scared I would make it overflow somehow and elected to use a pot.
Allow it to simmer for about 45 minutes, stirring occasionally.
Y’all, I canned two pint jars of Fig Preserves from this recipe, and went back outside to pick another couple of pounds of figs to make more preserves! SO EASY and delicious. These will make a fantastic Christmas gift for someone, if I can keep my family from eating all of the jars I’ve put back!
Look for more recipes and gardening advice from The Bearded Farmer, and be sure to check him out on Instagram and tell him you’re a Herd Follower!