Figs

SatNavSaysStraightOn

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I picked a few figs this morning . I'm getting about the same quantity every day from the 2 trees and that's only what the birds don't eat and what I can actually reach without steps or ladders. The birds take about 2/3rds of the daily supply .

I need ideas and also ways of preserving them. Had anyone tried freezing them as is? My lemons are that way at present, as are my eggs but can I freeze figs at all?

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MrsDangermouse

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How fabulous - what a lovely crop!

I think you probably can freeze them - though like a lot of fruit they're likely to lose a bit of texture when they're defrosted. A quick Google throws up a couple of websites (like this one) which say they've done it successfully.

Drying figs is also a good way to preserve them.
 

morning glory

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I've made a spicy fig pickle in the past... no recipe I'm afraid but I'm sure you could improvise one. And obviously fig jam could be made.
 

Karen W

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I was just going to mention fig Jam. There's an easy recipe at Food & Wine, that will last in the refrigerator for up to 3 months.
 

SatNavSaysStraightOn

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Well I think we'll try fig jam or fig preserve (?) first. I can't imagine they'll need much sugar but I have no idea on pectin and citric acid I have both in powder form and strangely in the freezer in the form of lemons . Mind you that said, I've got loads still on the lemon tree.

I did wonder about a fig molasses. They'll are dripping a sticky sweet liquid all over the counter at the moment !
 

morning glory

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Well I think we'll try fig jam or fig preserve (?) first. I can't imagine they'll need much sugar but I have no idea on pectin and citric acid I have both in powder form and strangely in the freezer in the form of lemons . Mind you that said, I've got loads still on the lemon tree.

I did wonder about a fig molasses. They'll are dripping a sticky sweet liquid all over the counter at the moment !
I don't think figs contain high pectin. I love the idea of fig molasses. Not sure how to do that.
 

SatNavSaysStraightOn

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I love the idea of fig molasses. Not sure how to do that.
My best guess was to chop them up , warm them up gently, strain overnight catching liquid, then reduce. I'd probably squash the remaining pulp to get as much or as possible unless it went cloudy . I'd like to keep the clarity to the molasses .
 

SatNavSaysStraightOn

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Looking it up and it does exist. Seems water is involved but nothing else other than over ripe figs . Well I can do those but not directly off the tree because the birds eat them . I'll pick a couple of kilos each morning for a few days and do some experiments at the weekend. The ones I have are softening nicely .should be ready tomorrow ,but they'll have to wait until Saturday. The biggest question is do I skin them first by scooping out the flesh?.

I've also found a fig syrup as well as fig molasses and this interesting recipe for grilled figs tossed in balsamic vinegar and olive oil, coated in pomegranate molasses ! I have all of those ingredients.
 

Herbie

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Rum Pot (or Rumtopf) is really easy to make.

Take a large jar with a tight lid and sterilise it. Add sugar to the bottom and the add a layer of fruit. Cover the fruit with rum.
Every time you get some more fruit add sugar, the fruit and cover with rum again.
Store in a cool dark place.

After the last of the fruit is added leave for a couple of months.

My aunt used to do this during the summer for boozy puddings at Christmas time (Served with cake or ice-cream etc.). I think it would make a nice winter trifle.

I just remembered she used to crystalise pansies and rose petals to decorate her pudding with.
 

morning glory

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My aunt used to do this during the summer for boozy puddings at Christmas time (Served with cake or ice-cream etc.). I think it would make a nice winter trifle.

I just remembered she used to crystalise pansies and rose petals to decorate her pudding with.
Sounds lovely.
 

medtran49

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I'll have to get the book out but 1 of the quirky pizzas we make uses fig jam. I'm pretty sure it has some acid and added sugar of some kind in it. I do know you can freeze the jam because that's what I do with it rather than can it.
 
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