Am doing this for the first time. How do you know when they have simmered enough in the syrup?
jessie981,
Apr 4, 7:56am
Off Google Fig Preserves
2 lbs figs, unpeeled 3 cups granulated sugar
Wash figs gently in cold water. Place in large pot along with sugar. Let set over night. This brings out the water in the figs to make the syrup Cook over medium-low heat for about 3 hours or until you get a thick syrup. (no water drip) Imdediately while hot place in jars and seal. They will keep for about 2 years this way....they are very good for making many different recipes with
books4nz,
Apr 4, 12:43pm
. Test with a skewer or knife - when they're just tender, they're ready to bottle.
sjc72,
Apr 5, 7:34am
Am doing this for the first time. How do you know when they have simmered enough in the syrup!
jessie981,
Apr 5, 7:56am
Off Google Fig Preserves
2 lbs figs, unpeeled 3 cups granulated sugar
Wash figs gently in cold water. Place in large pot along with sugar. Let set over night. This brings out the water in the figs to make the syrup Cook over medium-low heat for about 3 hours or until you get a thick syrup. (no water drip) Imdediately while hot place in jars and seal. They will keep for about 2 years this way.they are very good for making many different recipes with
books4nz,
Apr 5, 12:43pm
. Test with a skewer or knife - when they're just tender, they're ready to bottle.
sue62,
Apr 5, 10:06pm
How do you use the preserved figs? Thanks
juliewn,
Apr 6, 10:07am
You can use them for anything you'd use preserved peaches, plums, etc.. pies, with cereal, sponge puddings, etc.
The recipe Jessie has posted is different to the usual method for preserving figs - the water & sugar - usually 3 cups water to 1 cup sugar, are brought to a boil, the figs added (halve them if you want) and cooked till they're just tender. Place the figs in hot sterilised jars, fill with the syrup and put the lid or seal/screw-band on firmly. Leave till cool - next day - then wash the jars carefully to remove any syrup. Dry them well and store.
katalin2,
Apr 6, 11:57am
If you are preserving ripe figs they take less time to cook. If you are preserving unripe or semi ripe ones they take much longer to cook. I use the slow cooker for unripe ones which we tend to get down south as our season is seldom long enough for all the figs to ripen. I cook them in orange juice with cinnamon quill and honey or sugar, then bottle as usual.
sue62,
Apr 6, 10:06pm
How do you use the preserved figs! Thanks
juliewn,
Apr 7, 10:07am
You can use them for anything you'd use preserved peaches, plums, etc. pies, with cereal, sponge puddings, etc.
The recipe Jessie has posted is different to the usual method for preserving figs - the water & sugar - usually 3 cups water to 1 cup sugar, are brought to a boil, the figs added (halve them if you want) and cooked till they're just tender. Place the figs in hot sterilised jars, fill with the syrup and put the lid or seal/screw-band on firmly. Leave till cool - next day - then wash the jars carefully to remove any syrup. Dry them well and store.
lindy_lu,
Apr 17, 6:24am
I have figs coming ripe on our tree in Hamilton.
Anyone interested. I have found this post through google and not sure if you can give details over the net. Ph 8439708 evenings linda
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