Fresh Fig Chutney

A few weeks ago our fig tree was in overdrive producing more than 2 lbs. of figs per day. I was drying figs, freezing figs, eating figs straight from the tree – finally I decided it was time to try something new – a fresh fig chutney. This was my first chutney and I was very pleased with the results. You will notice there are five 12-ounce jars; originally there were 6 but that one never made it past our dinner table. The first night we tried it with beef which was good, but it was absolutely wonderful the second night with pork. So, if you like pork and like figs, you might consider giving this recipe a try!

Ingredients:

2 lbs. fresh figs – rinsed and chopped into small cubes

4 apples – cored, peeled and chopped into small cubes

2 medium onions, finely chopped

8 oz. raisins

5 oz. ginger – peeled and grated

4 cloves of garlic – peeled and finely chopped

2 lbs. dark brown sugar

2 TBS salt

½ tsp. cinnamon

2 TBS yellow mustard seeds.

4 cups cider vinegar with the Mother

Instructions:

Place all the ingredients in a large pan and bring to a boil. Continuing cooking on low heat until the

liquid has reduced and the mixture has thickened to a consistency similar to jam. Stirring occasionally to ensure no sticking to the pan.

Place the mixture into hot sterilized glass mason canning jars with sterilized lids and bands. I used six 12-ounce quilted jar just because that was what I had on hand at the time.The cooking time to reduce the mixture to a jam-like consistency will depend on the size of the pan you use – it may be from 2 – 4 hours. Since I have a gas stove-top and there is no such thing as “low heat” on the thing (it is either off or boiling temperature), so I used an old, deep electric skillet. Now, I know why I kept insisting on keeping that skillet when my husband was urging me to get rid of it to save space! 

Be prepared for a very pungent smell in the house when this is cooking; but not to worry, the smell will dissipate as the mixture thickens. If you have a fan vent over your stove turn it on or if the weather is good open the kitchen window.

Once the mixture has been placed in the canning jars leaving ½ inch headspace in each jar. Remove the air bubbles and adjust headspace if needed. Wipe the rims of the jars with a dampened, clean paper towel; adjust the two-piece metal canning lids (lid and band). The lid and band should be “finger-tip tight”, to me this means tighten the band until you feel good resistance – do not crank down on the lid like Tarzan! You want the lid tight but it must be able to expel air during processing.

Once filled, place the jars in a boiling water-bath canner – process the jars at a rolling boil for 10 minutes.If this is your first time canning, I recommend you read Principles of Home Canning.