Green fig preserve is a sweet and slightly spiced condiment made from young, unripe figs, sugar, and spices. It's versatile and can be enjoyed as a spread on toast, paired with cheese, used in charcuterie boards, or as a glaze for meats. Its sweet and tangy flavor adds a delightful touch to both sweet and savory dishes.
Equipment
- 4 large Mason jars
Ingredients
Soaking solution
- 2 tbsp bicarbonate of soda
- 3.5 L water
recipe
- 1.5 kg green figs
- 2.5 kg sugar
- 2.5 L water
- 4 cloves
- 45ml ml lemon juice
Instructions
- Select only fully green figs, which are the small fruits that initially appear on the tree at the start of summer.
- Begin by preparing the green figs. Wash them thoroughly and remove any stems or blemishes.
- In a separate large bowl or container, dissolve 2 tablespoons of bicarbonate of soda in 3.5 liters of water. Place the figs in this solution.
- Let the figs soak in the bicarbonate of soda and water solution overnight. This soaking process serves to soften the figs, diminish bitterness, and ensures that the skin retains its crispness.
- The next day, drain and rinse the figs thoroughly. Using a toothpick or fork, pierce the skins of the figs in several places. This will allow the bitter juice to escape during the squeezing process.
- In a large pot of water, boil the figs for 5 minutes. Then, transfer them to cold water. Once they have cooled down, gently press the liquid from the figs to eliminate any lingering bitterness. Repeat this procedure one more time using fresh water. While it may be a time-consuming process, the results are undoubtedly worth the effort. Furthermore, removing the excess water guarantees that the figs effectively absorb the sugar syrup.
- Additionally, please be aware that some of the figs may slightly burst open when squeezed. However, this is entirely acceptable as they will naturally regain their original shape. Moreover, the extra holes created can actually enhance their ability to absorb the delicious syrup.
- In a large, heavy-bottomed pot combine the sugar and 2.5 liters of water. Stir well to dissolve the sugar and bring up to boil.
- Add the figs in small batches to ensure that the syrup continues to boil. Place the 4 cloves into the pot. The cloves will infuse the preserve with a subtle spiced flavor. You may also consider adding fresh ginger for additional flavor, although both ingredients are optional.
- Reduce the heat to a fast simmer and allow it to cook for 30 minutes. The figs should become translucent, and the syrup will thicken slightly. Stir occasionally to prevent sticking or burning.
- Stir in the 3 tablespoons of lemon juice. Lemon provides fig the preserve with a vibrant, tart element that counterbalances the sweetness of the figs.
- You can continue simmering for an additional 10-15 minutes, or until the preserve reaches your desired consistency, but I find 30 minutes is perfect for me. Keep in mind that it will thicken further as it cools.
- While the preserve is still hot, cautiously transfer it into sterilized glass jars, ensuring a tight seal. Be sure to fill the jar to the top with syrup, submerging the figs completely. Seal the jar securely, then invert it until it cools. This method not only aids in creating a vacuum but also allows you to detect any potential leaks.
- Allow the green fig preserve to cool to room temperature before storing it in a cool, dark place. For best results, let it mature for a few weeks to allow the flavors to meld and develop fully.
- Once opened, store the preserve in the refrigerator to extend its shelf life.
- Enjoy your homemade green fig preserve, which captures the natural, fresh taste of green figs in a sweet and slightly spiced syrup.
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