I managed to get my hands on some export grade figs and jumped at the chance to make whole preserved figs. I have made fig jam and often get asked about preserved figs so here’s an easy recipe of how to make them yourself.
My neighbours are all aware of my penchant for jam making so jars have been turning up at my house and my cupboard is overflowing!
I picked 3 sizes of jars so that I would have a variety and decided to try and sell the figs along with my other jams at the market on Saturday.
But I’m getting ahead of myself, so here’s how to make the preserved Figs.
INGREDIENTS
1kg figs
1kg white sugar
2L water
Ginger
METHOD
Make a medium strength syrup by adding the sugar to the water in a deep pot and bring it to the boil for 15 minutes.
Add the ginger (either 1-2 teaspoons of ginger powder or fresh ginger slices)
I had frozen my figs as I didn’t have time to use them immediately. So I defrosted them overnight and they were ready for the pot when I had time to cook.
Add the clean figs to the pot of syrup and continue on a low to medium boil for 5-7 minutes. The syrup changes to a more purple hue from the black figs that I chose to use.
Ensure that your jars are sterilised and ready to be used.
Turn heat off and slowly move the figs one by one into your sterile jars. My figs by now we’re quite squishy and soft so I had to be careful not to break them.
Pour the syrup over the figs in each jar to the highest point ideally you don’t want any air in the jar. Tighten the lid and allow to cool. Some syrup may escape as the lid is tightened, so it is worth doing this over a cloth or in a sink or tray.
Leave on a shelf in a cupboard to preserve. The syrup will continue soaking into the figs and protect it from deteriorating.
I am yet to open my Preserved figs as they should sit on a shelf for 2 weeks to a month before opening.
Give me a shout if you try these out.
