Green Fig Preserve

Ingredients

• Take, say 100 green figs.
• Have ready a syrup made of 6 lbs. of sugar to every 4 lbs. of figs.
• sprinkle a handful of salt on the figs.
• cover them with cold water.

Method

1. 1

   Lay the figs for a night in a basin, sprinkle a handful of salt on them, and cover with cold water.

2. 2

   The next day, throw away the water and boil the figs in clean boiling water until soft.

3. 3

   Drain and let them cool.

4. 4

   Prepare a syrup of 6 lbs. of sugar to every 4 lbs. of figs, boil and strain it, and let the figs lie in the syrup overnight.

5. 5

   Preserve them slowly for about four or five hours.

6. 6

   Bottle the figs boiling hot.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 89. The excerpt below is the record exactly as published.

Green Fig Preserve. — But of all our Cape preserves I think green fig is the best. The green figs are ripe m November and December. This is how we make the pre- Dec. GREEN PIG PRESERVE. GINGER-BEER serve (from Mrs. Cloete’s, of Alphen, recipe). Take, say lOO green figs, which should weigh about 4 lbs. — if you can get the “white fig” it needs no peeling or scraping. Lay them for a night in a basin, sprinkle a handful of salt on the figs and cover them with cold water, keeping a plate ovei the figs to prevent them from drifting. The next day throw away the water and boil the figs in clean boiling ivater (letting the water boil before you put in the figs). When the figs are soft enough to be pierced with a leed, take them out and throiv them into veiy cold tvater for a minute, and let it drain through the colander. Have leady a syrup made of 6 lbs. of sugar to every 4 lbs. of figs

Cook this with the app: pantry check, scaling, and the assistant.