Fig Jam

Figs...Fig Jam...Figgie Puddin'...Lemon Figs...Fig Leaves...Honey Glazed Figs...Mission Figs...it is fig season in South Carolina!

As figs ripen, tiny brown spots begin to appear on the fruit (similar to a banana). The spots indicate that the natural sugar of the fruit is moving to the skin. These figs are perfect for jam.

5 cups fresh figs

1/2 cup fresh water

4 cups sugar

1 box of canning pectin (pink box)

1 TBS lemon zest

juice of the same lemon

1 TBS butter

Place the figs and water in a big, heavy pot. Cook them until they break and begin to thicken, 20+ minutes depending on your temperature. Zest in the lemon peel and add the juice of the lemon. Add the butter which will minimize the foaming. Mix 1/4 cup of sugar and the pectin. Bring the figs to a rapid boil, stir in pectin mix and boil for one minute. Stir in the remaining sugar. When dissolved, return to a rapid boil and boil for one minute. Place fig jam in hot, sterilized jars. Be sure to wipe the rim of the jars. Cap and ring the jars, invert the jars and allow them to rest 5 minutes. Invert the jars and allow them to cool at room temperature. As the jars seal, the dimple will pop down. Remember, if it does not pop down, place that jar in the refrig and use within a few weeks. Store the other jars in a dark, cool area. I can't wait to make biscuits in Grandmother Sally's iron skillet...there is nothing better than a hot biscuit, real butter and fig jam!

Insights: Life of the Plantation Mistress

Life for the plantation mistress was not as depicted in the movies. It was a tough and demanding life, often endured in isolation. Plantation owners possessed women in the same way that they ruled over their vast estates. A woman's conduct was expected to fit into the stereotyped role of the times.

Southerners were famous for their splendid hospitality. Maybe it was the isolation that made the mistress so happy to have guests in the house. If someone traveled by horse or carriage, it was not unusual to drop in on a distant relative or friend to stay the night. A flurry of activity would occur to ensure the guests' every need was met. One exaggerated story tells of a prolonged stay that lasted until two children were born to the visiting couple. The couple who came to dinner and stayed for the birth of two children is most likely exaggerated, but it does show how hospitable a Southerner could be.

Celebrations were occasional, mostly seasonal. By far, Christmas was the most festive. Dances and tea parties kept plantation mistresses busy through the whole month of December. The mistress would spend a great deal of time and energy preparing the food for the holiday season. Guests were served special alcoholic concoctions: sack posset (sherry, ale, eggs, and milk), syllabub (white wine and whipped cream or songaree, a wine mix). On Christmas day a great feast occurred. The table was set with the finest of china, crystal and silver. The feast featured soups, salads, a multitude of fish/foul/meats, vegetables and many sauces. The dessert hour was an entire event, all to its own. And, do remember the table was completed reset (even the table linens) for each course of the feast that was served.

Then it was back to the grind of running a plantation with the husband often away.

Reference: Clinton, Catherine. The Plantation Mistress. New York: Pantheon Books, 1982

Tree Care

There are always "projects" going on at Bloomsbury. This week, the trees are getting examined and cleaned (very much like a trip to the dentist) in order to continue their good health. Many of them have been with Bloomsbury for more than 160 years! Three Live Oaks, one Fig, one Cypress, and several others date back to the building of Bloomsbury in 1849.

Blueberries and More Blueberries

Yes, it is Blueberry season in SC, and they are so delicious. A great way to have them all winter is create preserves:

6 1/2 cups blueberries

4 cups sugar

1 pkg pectin (the pink pkg)

1 TBS lemon zest

1 tsp real butter

1/4 tsp red pepper flakes

Wash your fruit and put it into a large, heavy pan. Cook on medium...the nature juices will develop as the berries pot so you will not need to add any liquid. Cook until the berries begin to pop open. Turn off the heat and mash the berries (use the potato masher) right in the pot. Return the berries to the stove -- bring them to a boil. Use 1/4 cup of the sugar and the pectin contents - mix well, and add to the berry mix. Bring the berries to a roaring boil that you can not stir out. Add all the sugar at once! Mix well, add lemon, butter and pepper flakes. Return the berries to a full roaring boil and boil for 1.5 minutes. Be sure your are stirring all the time. Turn off the heat and fill clean/sterilized jars with your jam. Cap and ring, invert on a clean towel for five minutes. Turn the jars upright and allow them to cool...the lid will pot when the seal is complete. Then, if you can resist the jam, place the jars in the root cellar for winter use.

Old Fashion Peach Perserves

It is a wonderful time to be canning...a wonderful time to be making perserves!
Old Fashion Peach Perserves
Makes 6 cups
5 pounds ripe peaches
4 cups granulated sugar
1/4 cup fresh lemon juice

1-2 teaspoons of real butter
Bring a large pot of water to a boil. Fill a large bowl with ice water. Score an X in bottom of peaches with a paring knife. Place peaches in boiling water for 45 seconds, then immediately transfer to ice bath. Remove skins from peaches. Halve peaches and remove pits. Cut each half into 6 to 8 slices or into cubes if your guests prefer.
Bring peaches, sugar, and lemon juice to a simmer in a large pot. Continue to cook for 15 minutes (fresh peaches will render alot of juice) or until your pot becomes the consistency of perserves, stirring occasionally. As the fruit begins to foam, add the butter to control the foam. To seal and process, fill hot, sterilized jars with hot preserves, leaving 1/4-inch space in each jar's neck. Wipe rims of jars with a clean, damp cloth, and cover tightly with sterilized lids and screw tops. Tighten the tops and place the jars upside down on a clean kitchen towel for 5 minutes. Turn the jars up right, and listen for them to pop (vacuum) as they cool. If the lid does not pop (button go down) place that jar in the frig and use within 3-4 weeks. Sealed jars can be stored in a cool, dark place for up to 1 year...if they last that long! Enjoy the canning, and enjoy the perserves on fresh baked biscuits right out of Grandmother's iron skillet.