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!

Regards,
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

Ingredients:
100 green figs
2 tablespoons bicarbonate of soda
3.4 litres water

Method:

• 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.

Syrup:

• 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.

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