Preserved Figs Recipe
At least 15 years ago I planted a fig tree, it is now a fabulous source of figs both for preserving and for the fruit-eating birds in the vicinity. The fig preserve works well on a cheese board or as a dessert.
Yield: 4 large mason jars
Prep time: Fig prep 15 minutes
Soaking figs overnight
Boiling and bottling time
2kg green figs (plump, not hollow inside)
3 liters water
For the soaking solution:
5 liters water
25ml (5 teaspoons) cream of tartar
5ml (1 teaspoon) bicarbonate of soda
For the syrup:
2 liters water
2ml (½ teaspoon) lemon juice
One knob of fresh ginger, peeled (thumb size)
- Prepare the figs: Cut a cross in the stem end of each fig with a small, sharp knife this is important as it allows the syrup to be soaked up into the figs.
- Make the soaking solution: Place all ingredients for the soaking in a large plastic container and soak figs in it overnight, pushing them down with a lid or weight.
- Boil the figs: The next day, boil the figs in 3 liters of water for about 20 minutes until they are just tender, then drain off the water.
- Make the syrup: bring 2 liters of water, sugar, lemon juice, and ginger to the boil. Add figs and boil rapidly until the figs are soft enough to break open but not fall apart and the syrup is thick. This will take about 4 minutes.
- Bottle the figs: Remove from the heat and bottle in hot sterilized jars. Fill the bottles to the brim with the syrup as the fruit will keep on absorbing more syrup when cooled.
Interesting Figs Facts:
If a fig tree produces a:
- 3-point leaf then the fruit is dark-red fig with deep red flesh,
- 5-point leaf then the fruit is yellow-green or purple with pink flesh,
- 7-point leaf then the fruit is yellow-green skin with white flesh.