Green fig preserve goes best with a piquant feta, gorgonzola, roquefort or a peppery cream cheese or goat's cheese log. It's also a deliciously sweet delight served sliced over greek yogurt with a sprinkling of muesli or over flapjacks with a dollop of crème fraîche.
Servings 2500ml Jars
Total Time 1 hourhr
Ingredients
1kggreen figs (from the first crop otherwise if too ripe they become bitter when preserved)
1kgsugar
1½litrelitre water
½cuplemon juice
For the lime solution
5litrewater
5tspslaked lime (calcium hydroxide, which can be found at pharmacies)
Wash the skins of the figs and cut off the hard stem
With a sharp knife, make a cross on the opposite end of the fig, over the little hole
Weigh the figs
Make the lime solution and soak figs in it overnight ensuring the figs are all covered
The next day, rinse the figs twice, thoroughly and soak them in fresh water
To prepare the syrup
Boil the water and sugar in a large heavy bottom pot
Add the lemon juice and bring to the boil
Stir to dissolve the sugar
While this is boiling
Cooking the figs
Boil the figs in 1.5 litres of water for about 20 minutes or until they are tender
Small figs will need less boiling, so keep an eye on them
Drain. and add the figs to the boiling syrup
Simmer uncovered until they are translucent and the syrup is thick 20 to 35 minutes
Spoon into hot sterilised jars, fill the bottles to the brim with the syrup.
Wipe the top of the jars clean with a damp cloth
Seal and label the jars
Notes
Preserved figs will last for 8 to 12 months unopened. Once opened, store in the fridge where it will keep for a further 6 months.If you're unable to find slaked lime, you can use 4 tablespoons of bicarbonate of soda for every litre of water. Soak it for 12 to 24 hours. Rinse thoroughly. Soak for another 2 hours in clean water.
Course: Sauces and Spices
Keyword: condiment, figs, green figs, preserves, sweets