WebPlace the chopped figs, pectin and sweetener mixture, water and lemon juice into a saucepan, using approximately 1/4 cup of lemon juice and 1/2 cup of water for a …
Preview
See Also: Share RecipesShow details
WebFigs are a good source of dietary fibre and fibre-rich foods are important when you are trying to lose weight or maintain a low weight. They are also a good …
Recipe: Preserved Figs 1 6 cups of whole, ripe figs (I use Celeste) 2 1 cup of water 3 4 cups of granulated sugar 4 Pinch of salt 5 1 lemon, scrubbed and sliced, optional More ...
Leave to soak in the salt water for at least 10 hours. Drain and wash the soaked figs, then put them in a large saucepan with a litre and a half of fresh water, the bicarb and the remaining three teaspoons of sea salt. Bring to a boil, then turn down to a simmer, cover and cook for 15-30 minutes, until the figs are tender.
In South Africa, my homeland, green fig preserve is a staple of roadside farm stalls and small-town shops that sell homemade goods and regional treats alongside hanepoot (Muscat grapes) in witblits (white lightning, a clear distilled liquor), quinces in syrup, and nastergal (black nightshade) jam.
Use between 3 to 5 pounds of fresh figs -- around 24 medium-sized figs -- to yield the 5 cups of fruit needed for a batch of fresh fig preserves. Choose figs that are not overly ripe. Wash the figs, cut off the stems, peel them, if desired, and chop them into slices or chunks.