Before walking, I go out and pick the figs, wash them and cover them with lots of sugar in a big bowl.
On the Cottonwood trail, there are so many flowers blooming and I cannot identify them:
The tall now pokeweed has purple berries,
A thin and graceful 4 ft high plant is blooming in the shade with orange purse-pocket shaped blossoms
There is a plant in the sun, seven feet tall with pink/purple blossoms like the thistle but without thorns,
A deep purple blossomed plant rises on the shore of the wetlands with many branches, six feet tall.
The brilliant colored zinnias someone has planted are turning brown.
At home, my butterfly bushes are full of lavender blossoms and full of butterflies.
How to make fig preserves:
Go out at dawn before the birds get to the figs.
If you have a tree all the better but it takes a number of years to bear fruit.
Otherwise, hide your car and wear camouflage.
Wash the figs and put in a large bowl.
Cover the figs with much sugar and let sit overnight.
The next morning, the sugar will have dissolved and the figs will have leaked into the sugar.
Pour them into a pot and bring to a boil (do not add anything)
The mixture will at first be red.
Turn heat down and simmer, cooking until the mixture turns a nice red/brown and thickens.
This takes a while, so be patient.
You may mash up the figs or you may leave them whole, whichever you prefer.
Pour the preserves into sterilized jars and lids.
You may then process the jarred preserves in a water bath.
Excellent on toast.
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