In early summer, unripe figs begin to fatten wherever fig trees grow. While firm and weeks away from being sweet, these green figs are perfect for preserves. Learn to make this delectable confection, and how to make the most of it.
On some fig trees, a first wave of breba figs forms on the old, previous year’s wood.
Unripe green figs shine like jewels in a woven basket.
The early preserves would have been served as a spoonsweet, served with tea or coffee in the afternoon.
A sweet and savory treat: preserved figs sliced atop toast that is buried in microplaned Gruyère.
Ingredients: To soak: -1 1/4 lbs green figs -Water to cover -1 Tablespoon salt To Boil: -3 quarts water -1 teaspoon baking soda -1 Tablespoon salt Syrup -6 cups sugar -6 cups water
Instructions: 1. Rinse the figs and trim their stems, and place in a large bowl with enough water to cover and 1 tablespoon of salt. Soak for 12 hours, or overnight. 2. Rinse the soaked figs. In a large pot combine the water with baking soda and salt. Add the figs and bring the water to a boil, uncovered. Cook at a simmer until figs are just-tender when pierced with a skewer. Drain the figs in a colander.
3. Combine the water and sugar in a pot and bring to a boil. Turn off the heat. When it is cool, add the previously boiled figs. Soak overnight or for 12 hours. 4. Bring the syrup with figs slowly to a simmer over medium heat and cook, still at a simmer, never boiling, until the fruit is almost clear when sliced – about 3-4 hours. Allow to cool, and ladle the fruit and syrup into sterilized jars and seal. The figs keep indefinitely.