Fig Jam and all things figgy,lol - ideas? -:) (31)
venere08: The fig trees are full of fruit, plenty already on the ground, some yet to ripen...I love fig jam and the idea of making my own fresh batch is too much to resist. My neighbour says she's never made her own, so I'm wondering if anyone has a tried and tested recipe, something simple and one without sugar as I figure there is plenty in the fruit.
Oh, and any ideas for what to do with the fig leaves? Seems such a waste. ...Also, other fig recipes all very welcome. Ta!
Oh, and any ideas for what to do with the fig leaves? Seems such a waste. ...Also, other fig recipes all very welcome. Ta!
I like dry figs, and given the latitude I live on (or in?) our figs “grow up” in food store.
Can though provide a recipe for blueberry jam, as well as cowberry (with apples) and cranberry.
Tulefel: I like dry figs, and given the latitude I live on (or in?) our figs “grow up” in food store.
Can though provide a recipe for blueberry jam, as well as cowberry (with apples) and cranberry.
Can though provide a recipe for blueberry jam, as well as cowberry (with apples) and cranberry.
Thanks, Tule...unfortunately, none of those fruits here. Wild blackberries though, except they are tiny and drying up from the recent scorching heat.
venere08: Thanks, Tule...unfortunately, none of those fruits here. Wild blackberries though, except they are tiny and drying up from the recent scorching heat.
They sell cranberries and blueberries in food stores here, and as I couldn’t make it to forest myself this season, I’ve bought once, just wanted it so… Wouldn’t recommend that though. Judging by their size and looks (large and beautiful) they were not from forest. And they tasted nothing.
I’ve heard (only heard and never got that rumor confirmed) that the Polish consider the proper jam when it made on honey, not on sugar. Again, can’t offer any description of the procedure or temperature regime or timing. But perhaps Google knows?
As to the fig leaves… don’t know any other use but the classical one – decorating the bulge.
venere08: The fig trees are full of fruit, plenty already on the ground, some yet to ripen...I love fig jam and the idea of making my own fresh batch is too much to resist. My neighbour says she's never made her own, so I'm wondering if anyone has a tried and tested recipe, something simple and one without sugar as I figure there is plenty in the fruit.
Oh, and any ideas for what to do with the fig leaves? Seems such a waste. ...Also, other fig recipes all very welcome. Ta!
Oh, and any ideas for what to do with the fig leaves? Seems such a waste. ...Also, other fig recipes all very welcome. Ta!
Hi Venere!
Here is a link about som ways to preserve figs.
I would substitute the sugar for honey but I would add it to the last moment of cooking.
For large quantities I would not modify the recipies until I make some tests for it except for the freezing items.
Tulefel: ....As to the fig leaves… don’t know any other use but the classical one – decorating the bulge.
Do they take the Fig'leaves to the dry cleaners?
Tulefel: They sell cranberries and blueberries in food stores here, and as I couldn’t make it to forest myself this season, I’ve bought once, just wanted it so… Wouldn’t recommend that though. Judging by their size and looks (large and beautiful) they were not from forest. And they tasted nothing.
I’ve heard (only heard and never got that rumor confirmed) that the Polish consider the proper jam when it made on honey, not on sugar. Again, can’t offer any description of the procedure or temperature regime or timing. But perhaps Google knows?
As to the fig leaves… don’t know any other use but the classical one – decorating the bulge.
I’ve heard (only heard and never got that rumor confirmed) that the Polish consider the proper jam when it made on honey, not on sugar. Again, can’t offer any description of the procedure or temperature regime or timing. But perhaps Google knows?
As to the fig leaves… don’t know any other use but the classical one – decorating the bulge.
They have frozen berries here too, as in Aussie Land. I haven't tried the ones here, but back in oz, I use them to mix in with plain yogurt for a snack, or even with rolled oats.
Yes, might need to google. Would be nice to know of someone's trusted recipe. Honey sounds nice, but I really want to avoid added sugar as the fruit is already sweet.
I've not heard or seen of other uses either, but you never knwo some cultures
...they are a lovely shape though. Not quite the same with a cabbage leaf, or even banana leaf, both of which are used for cooking as you know.lifeisadream: Hi Venere!
Here is a link about som ways to preserve figs.
I would substitute the sugar for honey but I would add it to the last moment of cooking.
For large quantities I would not modify the recipies until I make some tests for it except for the freezing items.
Here is a link about som ways to preserve figs.
I would substitute the sugar for honey but I would add it to the last moment of cooking.
For large quantities I would not modify the recipies until I make some tests for it except for the freezing items.
Hi lifeisadream,
thank you for the link. I just opened it and jotted down the ingredients. A lot of sugar to substitute though, even if with honey. I buy a particular French brand of fig jam back in oz and it's made with no sugar and tastes sweet, so I don't understand why sugar needs to be added.
Interesting to read that no pectin is required, just what would be provided by the lemon juice I suppose.
lifeisadream: Do they take the Fig'leaves to the dry cleaners?
I have my doubts. From my limited experience of men, they are deprived of any instincts of cleaning, either dry or wet.
- Wat? Am I to lift my aft from the couch and make the whole way, all 12 steps, to the washing machine? And it’s while they in 2 hours will show Mancho kicking mud vs Lancho? That’s not for the real man, I’m tellin’ yah!
If it was about taking an urgent order from HQ to our partisans, 4 huge seals on the envelope, inscription with invisible ink “Eat it up before reading”... 3 thousand miles through jungle, with 7 bullets from Kalashnikov in the chest… Oh, yes! I’m your man!
Know, honey, I’m capable of conquering continents, and upheavaling foundations, and dictating conditions to… if only I could lift my aft from this darn couch…
Hi Venere,
Last year I had a lot of figs and made about 10 pots of jam. It's simple: put the figs in a pan and add the juice of one lemon. I always add some cane sugar, not so much, as I don't like sweet jam. Let it boil and add the last minutes some chestnut pieces.
I was all prepared to make it this year again, but there aren't much figs left (birds ..).
Other idea .. put some loose figs in the freezer. When you are making a stew, add one or two, it makes the meat tender.
And of course you can add fresh figs in a salat.
And for the leaves? What about compostpile?
Last year I had a lot of figs and made about 10 pots of jam. It's simple: put the figs in a pan and add the juice of one lemon. I always add some cane sugar, not so much, as I don't like sweet jam. Let it boil and add the last minutes some chestnut pieces.
I was all prepared to make it this year again, but there aren't much figs left (birds ..).
Other idea .. put some loose figs in the freezer. When you are making a stew, add one or two, it makes the meat tender.
And of course you can add fresh figs in a salat.
And for the leaves? What about compostpile?
Iraqi`s (and the Greeks too, I think) use fig leaves to make rice rolls.....
A guy here, he drops them into boiling water to soften them ... then rolls them around spiced up rice ... or mince meat concoctions (or rice and meat combined) ... pours over some olive oil, or tomatoe mixture, and bakes them ... or steams them.
Very versable they are ... and must be healthy or else all those folk would not be eating them, huh?
The softened fig leaves are also sold here in delicatessen shops .. for the middle eastern folk to make their special dishes with.
A guy here, he drops them into boiling water to soften them ... then rolls them around spiced up rice ... or mince meat concoctions (or rice and meat combined) ... pours over some olive oil, or tomatoe mixture, and bakes them ... or steams them.
Very versable they are ... and must be healthy or else all those folk would not be eating them, huh?
The softened fig leaves are also sold here in delicatessen shops .. for the middle eastern folk to make their special dishes with.
venere08: Hi lifeisadream,
thank you for the link. I just opened it and jotted down the ingredients. A lot of sugar to substitute though, even if with honey. I buy a particular French brand of fig jam back in oz and it's made with no sugar and tastes sweet, so I don't understand why sugar needs to be added.
Interesting to read that no pectin is required, just what would be provided by the lemon juice I suppose.
thank you for the link. I just opened it and jotted down the ingredients. A lot of sugar to substitute though, even if with honey. I buy a particular French brand of fig jam back in oz and it's made with no sugar and tastes sweet, so I don't understand why sugar needs to be added.
Interesting to read that no pectin is required, just what would be provided by the lemon juice I suppose.
Another way to preserve figs is to dry them either under the sun or in the oven then just freeze them in bags and use them as you wish later on the year. I have done it both ways.
“ Figs dry nicely. First, though, you must let them ripen fully to develop their flavor. And the only way to know that they’re fully mature is to let them drop from the tree. Harvest them quickly, wash and dry them, and cut them in half. Place them on a drying surface, skin-side down. (The drying surface may be the rack from a dehydrator, cooling racks that you intend to put in the oven, a clean screen or wooden frame with a clean, old sheet stapled to it for drying the figs in the sun, etc.)
If you plan to dry them in the sun, you need warm days with little humidity. A warm, dry breeze circulating around the figs for two days is ideal. Bring your trays in before the evening dew. To discourage bugs, you can prop a layer of cheesecloth up across the trays.
You can also dry the figs in the oven, but you want a temperature no higher than 140°F (60°C). And 115° to 120° (45°C to 50°C) is actually best for fruit. Many ovens cannot be set that low, however, so you may need to find some absolutely safe way to prop the oven door open a little to allow the excess heat to vent. Some people let you go as high as 160°F (70°C), but at that temperature the fruit may actually begin to cook, which is not your goal. Or the surface will dry out before the interior, trapping moisture inside, and leading to the development of mold. At a temperature around 120°, the figs will take between 8 and 12 hours to dry. If you use a dehydrator, follow the manufacturers’ instructions. “……..
No-sugar orange-fig jam
Tulefel: I have my doubts. From my limited experience of men, they are deprived of any instincts of cleaning, either dry or wet. - Wat? Am I to lift my aft from the couch and make the whole way, all 12 steps, to the washing machine? And it’s while they in 2 hours will show Mancho kicking mud vs Lancho? That’s not for the real man, I’m tellin’ yah!
If it was about taking an urgent order from HQ to our partisans, 4 huge seals on the envelope, inscription with invisible ink “Eat it up before reading”... 3 thousand miles through jungle, with 7 bullets from Kalashnikov in the chest… Oh, yes! I’m your man!
Know, honey, I’m capable of conquering continents, and upheavaling foundations, and dictating conditions to… if only I could lift my aft from this darn couch…
If it was about taking an urgent order from HQ to our partisans, 4 huge seals on the envelope, inscription with invisible ink “Eat it up before reading”... 3 thousand miles through jungle, with 7 bullets from Kalashnikov in the chest… Oh, yes! I’m your man!
Know, honey, I’m capable of conquering continents, and upheavaling foundations, and dictating conditions to… if only I could lift my aft from this darn couch…
But....conquering continents?
No, my goals are much more modest than that
I would settle down with just conquering "My Romeo" I might need a rope for that though.
Ciao!
Freeebird: Hi Venere,
Last year I had a lot of figs and made about 10 pots of jam. It's simple: put the figs in a pan and add the juice of one lemon. I always add some cane sugar, not so much, as I don't like sweet jam. Let it boil and add the last minutes some chestnut pieces.
I was all prepared to make it this year again, but there aren't much figs left (birds ..).
Other idea .. put some loose figs in the freezer. When you are making a stew, add one or two, it makes the meat tender.
And of course you can add fresh figs in a salat.
And for the leaves? What about compostpile?
Last year I had a lot of figs and made about 10 pots of jam. It's simple: put the figs in a pan and add the juice of one lemon. I always add some cane sugar, not so much, as I don't like sweet jam. Let it boil and add the last minutes some chestnut pieces.
I was all prepared to make it this year again, but there aren't much figs left (birds ..).
Other idea .. put some loose figs in the freezer. When you are making a stew, add one or two, it makes the meat tender.
And of course you can add fresh figs in a salat.
And for the leaves? What about compostpile?
Ah, thankyou freebird. No measuring quantities - myu kind of recipe. Love the idea of chestnut pieces, though I have everything else...hazelnuts, walnuts (my gardener's)and almonds. Maybe I could chop some walnuts.
Figs in a salad...great idea!...And frozen for later stews...will remember that for when I am next here for much longer.
And yes, into the compost the leaves would go...as soon as I get one going.
smoky: Iraqi`s (and the Greeks too, I think) use fig leaves to make rice rolls.....
A guy here, he drops them into boiling water to soften them ... then rolls them around spiced up rice ... or mince meat concoctions (or rice and meat combined) ... pours over some olive oil, or tomatoe mixture, and bakes them ... or steams them.
Very versable they are ... and must be healthy or else all those folk would not be eating them, huh?
The softened fig leaves are also sold here in delicatessen shops .. for the middle eastern folk to make their special dishes with.
A guy here, he drops them into boiling water to soften them ... then rolls them around spiced up rice ... or mince meat concoctions (or rice and meat combined) ... pours over some olive oil, or tomatoe mixture, and bakes them ... or steams them.
Very versable they are ... and must be healthy or else all those folk would not be eating them, huh?
The softened fig leaves are also sold here in delicatessen shops .. for the middle eastern folk to make their special dishes with.
Hi smoky, I don't know about Iraqi's, but as for Greeks, I only know they use vine leaves, which are quite fine compared to fig leaves. Maybe they do use latter, I just haven't heard of it. I have vine leaves, just no grapes
lifeisadream: Another way to preserve figs is to dry them either under the sun or in the oven then just freeze them in bags and use them as you wish later on the year. I have done it both ways.
“ Figs dry nicely. First, though, you must let them ripen fully to develop their flavor. And the only way to know that they’re fully mature is to let them drop from the tree. Harvest them quickly, wash and dry them, and cut them in half. Place them on a drying surface, skin-side down. (The drying surface may be the rack from a dehydrator, cooling racks that you intend to put in the oven, a clean screen or wooden frame with a clean, old sheet stapled to it for drying the figs in the sun, etc.)
If you plan to dry them in the sun, you need warm days with little humidity. A warm, dry breeze circulating around the figs for two days is ideal. Bring your trays in before the evening dew. To discourage bugs, you can prop a layer of cheesecloth up across the trays.
You can also dry the figs in the oven, but you want a temperature no higher than 140°F (60°C). And 115° to 120° (45°C to 50°C) is actually best for fruit. Many ovens cannot be set that low, however, so you may need to find some absolutely safe way to prop the oven door open a little to allow the excess heat to vent. Some people let you go as high as 160°F (70°C), but at that temperature the fruit may actually begin to cook, which is not your goal. Or the surface will dry out before the interior, trapping moisture inside, and leading to the development of mold. At a temperature around 120°, the figs will take between 8 and 12 hours to dry. If you use a dehydrator, follow the manufacturers’ instructions. “……..
No-sugar orange-fig jam
“ Figs dry nicely. First, though, you must let them ripen fully to develop their flavor. And the only way to know that they’re fully mature is to let them drop from the tree. Harvest them quickly, wash and dry them, and cut them in half. Place them on a drying surface, skin-side down. (The drying surface may be the rack from a dehydrator, cooling racks that you intend to put in the oven, a clean screen or wooden frame with a clean, old sheet stapled to it for drying the figs in the sun, etc.)
If you plan to dry them in the sun, you need warm days with little humidity. A warm, dry breeze circulating around the figs for two days is ideal. Bring your trays in before the evening dew. To discourage bugs, you can prop a layer of cheesecloth up across the trays.
You can also dry the figs in the oven, but you want a temperature no higher than 140°F (60°C). And 115° to 120° (45°C to 50°C) is actually best for fruit. Many ovens cannot be set that low, however, so you may need to find some absolutely safe way to prop the oven door open a little to allow the excess heat to vent. Some people let you go as high as 160°F (70°C), but at that temperature the fruit may actually begin to cook, which is not your goal. Or the surface will dry out before the interior, trapping moisture inside, and leading to the development of mold. At a temperature around 120°, the figs will take between 8 and 12 hours to dry. If you use a dehydrator, follow the manufacturers’ instructions. “……..
No-sugar orange-fig jam
Thanks so much, lifeisadream...now I feel like retiring and playing Earth Mother - baking, preserving...
venere08: Ah, thankyou freebird. No measuring quantities - myu kind of recipe. Love the idea of chestnut pieces, though I have everything else...hazelnuts, walnuts (my gardener's)and almonds. Maybe I could chop some walnuts.
Figs in a salad...great idea!...And frozen for later stews...will remember that for when I am next here for much longer.
And yes, into the compost the leaves would go...as soon as I get one going.
Figs in a salad...great idea!...And frozen for later stews...will remember that for when I am next here for much longer.
And yes, into the compost the leaves would go...as soon as I get one going.
Sometimes English is confusing ... I meant walnuts (not chestnuts)
And for other jams (apricot, plum, peach ... ) almonds (sliced) are a good idea.
Freeebird: Sometimes English is confusing ... I meant walnuts (not chestnuts)
And for other jams (apricot, plum, peach ... ) almonds (sliced) are a good idea.
And for other jams (apricot, plum, peach ... ) almonds (sliced) are a good idea.
Don't worry, I'm going through similar here in Italy.
Ah, plums...my neighbour has a plum tree and came over with a small bag of them. Today he asked did I want more. I thought of plum jam, but cor, blimey, methinks I might need to buy proper jam making equipment, especially a large pot to boil the filled jars.
lifeisadream: But....conquering continents?
No, my goals are much more modest than that
I would settle down with just conquering "My Romeo" I might need a rope for that though.
Ciao!
No, my goals are much more modest than that
I would settle down with just conquering "My Romeo" I might need a rope for that though.
Ciao!
The speech was supposed to be from a man’s perspective. (I’ve got an inspiration
)As to a Romeo… there’s not much of conquering, they are rather peaceful bunch nowadays. Put him on a couch, feed him some soup (or figs?), tell him how clever and handsome he is, turn on TV… and he won’t go anywhere. Ever.
Tulefel: The speech was supposed to be from a man’s perspective. (I’ve got an inspiration )
As to a Romeo… there’s not much of conquering, they are rather peaceful bunch nowadays. Put him on a couch, feed him some soup (or figs?), tell him how clever and handsome he is, turn on TV… and he won’t go anywhere. Ever.
As to a Romeo… there’s not much of conquering, they are rather peaceful bunch nowadays. Put him on a couch, feed him some soup (or figs?), tell him how clever and handsome he is, turn on TV… and he won’t go anywhere. Ever.
But, but... My-Romeo-to-be is clever and handsome -to me- yet he might like figs (but i do not have any figs)and I would love him to
and 
and 
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Oh, and any ideas for what to do with the fig leaves? Seems such a waste.