I have an Italian Honey Fig - Ficus Carica "Lattarula" - and this year's second crop looks like its going to be a bumper crop. We can't eat them fast enough and they don't last long once picked so I wondering if anyone out there has any good recipes for making jams / jellies or simply preserving them for future use. Thanks.
I've never cooked with figs, but a jam I buy from my local farmers market lists the ingredients as figs, sugar, water, lemon juice and chopped walnuts. It would be wonderful to serve at or take to a party, spread over brie cheese.
A friend of mine freezes her excess figs. Here's a website that tells how to freeze and preserve them other ways. How to Preserve Fresh Figs | LEAFtv
We always make Fig Jam with walnut and sesame seed. We make it with the whole figs or cut up ones (smooth). They both taste amazing :)
Yes, I do but I don't follow the Recipe especially the sugar part. I will post the recipe here as soon as I can if it is OK to post here.
If it's your recipe, it's fine to post. If it's from the internet and there isn't something that says you may not post it, I would think it is ok if you credit the source and provide the link.
This is the recipe my family used for a long time . This recipe works for fresh whole figs (Ripe but firm) or chopped very ripe and soft figs (Peeled or Unpeeled figs) Ingredients Figs: 2 lbs - Fresh, washed and dried Sugar: 1 ¼ Cup Lemon Juice: 2 Tbsp. Water: 1 Cup Salt: 1/4 Tsp Ground Anise Seeds: 1/2 Tsp Walnuts: 1 Cup - Chopped. Slightly Roasted Sesame seeds: 3 Tbsp. For added flavor and aroma 1 Tsp Rose water or Vanilla extract Directions - Begin by gently mixing the sugar and the water in a pot on medium heat. Make sure the water does not splash on the sides of the pot and become sugar. - You can keep the figs as whole or chop them into quarters. - Gently stir the mixture for 8 to 10 minutes until sugar is dissolved. - Add lemon juice and stir for another minute (medium high heat) - Add Figs and keep on medium heat for another 20 to 30 min. spoon off and discard the white foam forming on top of the mixture - After about 20-30 minutes add anise seeds and walnuts - Continue to stir for 20 minutes or until the mixture thickens up or becomes less watery - Add the Roasted Sesame and stir for another 2 min - Spoon into a clean and dry jar, close and allow to cool off at room temp. - The jam should last up to 3 months once refrigerated Bon appétit
