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GrowingCoastal · July 28, 2016

I keep jams and jellies in the freezer because I don't use them fast enough to leave in the fridge. For the most part they stay soft enough to spoon some out because of the high sugar content.

I too am picking my Desert King figs. Too bad that I found one half eaten - by a rat? - today. A first time for everything . It has also been enjoying the Sungolds I see by the skins on top of the soil in the pot. I had foiled a previous attempt at the tomatoes by putting those mesh bags that come full of onions or oranges or other produce around the tomato trusses. Doubled seems to work best. I have no idea what to try on the figs.

I put a few figs into the freezer last year in a ziplock and they were ok for a while for spreading on toast but kept too long and they got that freezer taste. Freezing jam would be better. Leave a little extra head room for expansion (as mentioned above) and all will be well.

July 28, 2016	#5
GrowingCoastal Tomatovillian™ Join Date: Jan 2016 Location: Vancouver Island Canada BC Posts: 1,253	I keep jams and jellies in the freezer because I don't use them fast enough to leave in the fridge. For the most part they stay soft enough to spoon some out because of the high sugar content. I too am picking my Desert King figs. Too bad that I found one half eaten - by a rat? - today. A first time for everything . It has also been enjoying the Sungolds I see by the skins on top of the soil in the pot. I had foiled a previous attempt at the tomatoes by putting those mesh bags that come full of onions or oranges or other produce around the tomato trusses. Doubled seems to work best. I have no idea what to try on the figs. I put a few figs into the freezer last year in a ziplock and they were ok for a while for spreading on toast but kept too long and they got that freezer taste. Freezing jam would be better. Leave a little extra head room for expansion (as mentioned above) and all will be well.