I realized it when I was cleaning up after a fig canning session. I didn't see my container of citric acid and realized I'd forgotten to add it! As a double check, I noted that the liquid in the jars was light brown. Citric acid turns it a purplish color.
Figs are a low acid fruit, which means they require either the addition of lemon juice of citric acid (such as Fruit Fresh) to be canned in a water bath canner. Alternatively, they could be pressure canned.
So what did I do? I remembered a post I recently read at Stephanie's. She made fig sauce out of some of her figs. Talk about providential!
|I added both figs and fig liquid to the blender & whirred them|
up. Looks like applesauce, doesn't it? But it tastes pretty bland.
I dumped the contents of the jars into my blender, liquefied it, and because it was pretty liquidy, decided to cook it down a bit in my crock pot. For seven pints of figs I added half a cup of lemon juice and a tablespoon of cinnamon.
|Cinnamon is a good addition to figs|
Because it looks like applesauce, I mentally was expecting it to taste like applesauce. It doesn't. Not quite satisfied, I remembered my plums.
|First plums, frozen.|
My Stanley plum tree had produced a first ever offering of 14 plums. I'd popped them into the freezer until I could decide what to do with them. I put a little of the fig sauce in a sauce pan, added the plums, and cooked until the plums were soft. I ran is all through my foley food mill.
|Plummy Fig Sauce|
The yield was 6 pints of plummy fig sauce; 5 pints for us and one for a Christmas gift. I processed this batch in a boiling water bath as for figs, 45 minutes for pints.
My initial taste test was while the sauce was still warm but I think I'd prefer it chilled. At any rate, it was a good experiment for my abundance of figs and my few plums. It will be another enjoyable treat this winter.
Fig Fail © August 2013