Old fashioned Fig Preserve

 Old fashioned Fig Preserve 



Shout out to my friend and gardener nonpareil Rajiv who has a Nagronne Fig (Ficus carica 'Negronne') tree that had a bountiful harvest. 

Unsurprisingly fig recipes were the highlight this summer, allowing us to relive many favourite recipes we first encountered in the late 80s when we lived on the Island of Cyprus.


This old fashioned fig preserve containing chunks of tree-ripened Nagronne figs. Figs have a natural, honey-like sweetness, so lemon adds a nice bit of acidity and brightness. Truly a heavenly treat, no fig-ure of speech!!

Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious. ~ Ruth Reichl

This fig preserve is very versatile - limited only by your imagination. I found this blog that lists 15 ways to use fig preserves. 


Ingredients:

  1. 3 pounds tree ripened figs (approximately 9 cups)
  2. 3 pounds sugar (approximately 6 and 1/2 cups)
  3. 2 lemons, sliced, remove seeds



Method:

1. Wash the tree ripened figs in cold water, cut off excess stems and chop into chunks

2. Put figs in a vessel and coat with the sugar. Let is sit in a fridge overnight

3. Cook over medium heat, stirring gently, so as not to break up figs, until the sugar is completely dissolved

4. Add thin slices of lemon. Lower the heat and let the it cook till the syrup reaches the jellying point of 220F

5. While this is happening, sterilize the canning jars and 2-piece lids.

6. Pour the hot preserve into hot sterilised jars leaving about 1/4 inch headspace. Wipe the rims clean and hand-tighten the 2 part lids

7. Place filled jars on a diet in a water canner, ensure that the bottom and top are exposed to the boiling water.

8. Maintain a rolling boil for 10-15 minutes (longer if you are at higher altitudes)

9. Using heat-proof tongs with rubber-coated grip, gently lift jars out of the water canner. Place in a tray and let it cool for 12 to 18 hours, making sure not to shake the jar, so that the air tight seal in not compromised

10. Any preserve not pressure sealed in jars should be refrigerated and consumed within 2 or 3 weeks.

Καλή όρεξη!! Bon Appetit!!

Don't forget to leave a comment with your favourite fig recipe

Location: Willowgate Community Gardens, Andsbury Ave, Mountain View, CA 94043, USA

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