Whole Green Fig Preserve


Following my recipe for fig jam online, I was contacted by a very nice guy called John Titterton who said:

I noticed your blog update with the fig jam recipe and thought I would pass this recipe on to you. It is made using green figs - harvested just before they ripen on the tree. The preserved figs are best eaten with a nice soft cheese such as Brie or Camembert, but are also good with some harder cheeses. Maybe even a nice home smoked cheese and crackers!

The recipe was from my father, who used to make a few hundred bottles at a time and passed to me after his death. I make a batch every year if I am at home, but they do not last too long!

John Titterton
Cape Town, South Africa.

Regrettably, the file he attached became corrupted when I lost a lot of my emails, and with one thing and another, it's taken this long for me to be able to put John's dad's recipe online.

Whole Green Fig Preserve

100 green figs
2 tablespoons bicarbonate of soda
3.4 litres water


  • Scrub the figs and cut a cross into the end opposite the stalk.
  • Mix the water and bicarbonate of soda and soak the figs overnight.
  • Remove from the water and weigh the figs, recording the weight.
  • Place into clean boiling water and boil for 15 minutes or until soft.
  • Drain and then dry the figs well, removing excess water.
  • For each 500g figs or part thereof, mix 500ml water with 500g sugar.
  • Boil the syrup until it just starts to thicken.
  • Add the figs and boil until the syrup is thick.
  • Add 1 tablespoon lemon juice for each 250g figs and just bring to the boil again before removing from the heat and letting cool.
  • Bottle the figs and cover with the syrup.

Note 1: If the syrup froths whilst boiling, add a small lump of butter.

Note 2: A small stick of ginger can be added during the boiling process to add a slightly different flavour.

Many thanks John.

Saturday 07 December 2013
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Coalville Food and Drink Festival

Coalville food and drink festival

Monday 04 November 2013

Temperature Control

Following my series of posts about my curing fridge asked for a picture of the inside of my control box. Regrettably, as the box is home-made it's screwed together with wood-screws and is difficult to take apart. The picture below is of a control box set-up for temperature control which was assembled by a good friend of mine; it's how it looks when made by a professional.

Inside a Temperature Control box

Sunday 27 October 2013

Fig Jam

Until a couple of years ago, I'd never come across anyone with a fig tree. Recently, I've met two people growing them locally. This year's been a good one for them and I've been offered surplus figs from both. When one brought some to the pub to give away and offered me what remained at the end of the night, how could I refuse? However, whilst I do enjoy eating them raw, large quantities have a debilitating effect on my digestive system! Not nice when you're a wheelchair user.

In the circumstances, I thought I'd better look for something else to do with them; a trawl of the internet produced a number of recipes for fig jam:

Figs for Jam

Click here 'cos there's more to read...

Wednesday 02 October 2013

Another Revelation - Puffballs

My good friend, , found a couple of these in the paddock at the back of his house:


Now, normally I wouldn't be seen dead eating any type of fungi that hadn't been checked over by an expert. Umm... ...thinking about it, should that be: "I would be seen dead...!" Anyway, you get the gist. However, there's apparently very little else that a puffball this size can be mistaken for; as long as the flesh is white, it's safe to eat. Very small ones are a different matter; the immature form of some of the deadliest fungi can be mistaken for those.

Click here 'cos there's more to read...

Tuesday 24 September 2013
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