Preserved Green Fig Recipe

I've been making this recipe for a fair few years now and it's a fantastic way to make use of the figs that don't quite ripen or ripen at all on the tree.

Once the figs are preserved they can be used in a variety of ways of which are both sweet or savoury.

Uses - chutney, jam, puree, pickled, roasted, fruit leather, dried fruit etc

Recipe: 📕
600g green figs🌿
600g unrefined sugar
1200g water
3 fig leaves 🍃

Method

1. Wash the figs well, drain them and place into a heavy bottomed pan. Cover with water and bring them up to the boil. Strain off the water and cover the figs again with cold water and bring up to the boil. This process is called blanching and refreshing and it will help to soften the figs but also remove any bitterness. Repeat this process another 2 times. 
2. Place the blanched figs back in the pan and add the water, sugar, fig leaves and a good pinch of salt. Bring the mixture up to the boil and simmer gently until the figs become soft and almost translucent. Place a lid on the pan and turn off the heat. Leave to cool and marinade overnight. This helps the fig to soak up the flavoursome syrup and become completely saturated.
3. The next day bring the figs back up to the boil and switch off the heat. Whilst the figs are still hot place them into sterilised jars. Pour over the hot syrup making sure the figs are completely covered. Seal the jar with a lid, label them up and store in a cool dark place for 3 months. Once opened store them in the fridge. 

Note: You can also pressure can them and they will last for at least 6 months.