The good thing about this time of year: It’s fig season. The bad thing about this time of year for me: I only ever do one thing with figs — make preserves. Occasionally, I use those preserves to make ...

The good thing about this time of year: It's fig season. The bad thing about this time of year for me: I only ever do one thing with figs - make preserves. Occasionally, I use those preserves to make ...

Three recipes for fig preserves and an old recipe for Tujaque's bread pudding with tart cranberry sauceLast year, J.C. helped his wife make fig preserves from the fruit of the tree in their Slidell ...

The good thing about this time of year: It’s fig season. The bad thing about this time of year for me: I only ever do one thing with figs – make preserves. Occasionally, I use those preserves to make ...

Fig jams and preserves are easy to make and a great way to use up the summer harvest. (Photo by Ann Maloney, NOLA.com | The Times-Picayune) I was inspired by Dennis Bickham of Zachary, who shared his ...

I can think of no fruit, wild or store bought, that has been preserved in Louisiana more often than figs. My grandmother was an expert at preserving figs, and I can never think of a day that a jar of ...

I am certainly not the first person to derive inspiration from a fig tree. The ancients wrote poetry and sang songs about figs; Buddha attained enlightenment while sitting under a fig tree; and fig ...

Folks from Acadiana have picked and canned figs to raise money for higher education. Now it's time to sell them. Layne Darby St. Julien and a group of close friends of her late husband, John St.

The good thing about this time of year: It’s fig season. The bad thing about this time of year for me: I only ever do one thing with figs — make preserves. Occasionally, I use those preserves to make ...

1. Carefully pick through figs and remove those that are over-ripe or broken. Do not peel or remove stems. Sterilize jars or run them through the sanicycle of the dishwasher. 2. Place figs in a large ...

Yields about 6 half-pint jars. Recipe is from the 37th edition of the “Ball Blue Book Guide to Preserving” from Jarden Home Brands; edited by Judy Harrold. Here’s a serving suggestion that works ...