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Presereved Figs (Read 164 times)
 
Mar 18th, 2021 at 9:48am

Bear   Offline
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Fig season in full fancy in SA so we tried to preserve some. Unfortunately they did not last long with our sweet tooth's. So we decided to get 4 kilo and see if they will last longer.

Several stages in the production of the figs.

Was the figs, trim the tops were the stem is. Prick or stab the fig all over to allow syrup to penertrate

In a large vessel mix 4 cups white sugar, table spoon white vinegar, 1.5 cups of water. Bring to the boil and whisk to dissolve the sugar.

Add the figs and bring back to the boil. Turn down to lowest heat that still gives a boil of the liquid. Boil for 3 hours, do not stir figs or you will have jam.

Remove and drain the figs over the pot with the liquid in it. Save liquid as fig syrip. Press down on top of the fig with your thumb, flating the fig and creating a crater in the centre. Be careful not to press to hard and split the figs.

Place in drier, oven or sunlight to dry. Will not dry fully or hard.

Enjoy.

 
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Reply #1 - Mar 18th, 2021 at 10:24am

Kevvie   Offline
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Hi Robert
They look pretty good.
You would be a fan with Lesley (wife) if you came here with them.
I know you will enjoy
regards Kev
 
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Reply #2 - Mar 18th, 2021 at 10:55am

Derek   Offline
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Yum, I love figs any which way.  They look yummy.

I have planted two in the garden but will be a year or two before they are producing.

Curious as to why you trimmed the stem off them as when you buy dried figs they always have the stem attached still.
 

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Reply #3 - Mar 18th, 2021 at 1:48pm

Bear   Offline
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These are more a candy and just how we were shown.
 
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Reply #4 - Mar 18th, 2021 at 2:00pm

Derek   Offline
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Thanks.  I will remember this post.   Smiley
 

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