- Course: Jams & Jellies
- Yield : 1
- Servings : 1
- Prep Time : 0m
- Cook Time : 0m
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Figs are plentiful in Louisiana during the end of June and early part of July. When picking figs be sure to cover all exposed skin and wear gloves if possible as the milky juice of a fig can make you real itchy.
- 1 cup sugar
- 5 cups sliced or cut up figs
One cup of sugar to 5 cups of sliced or cut up figs give the best result. First chill figs to make them easy to peel (if you wish to peel them). Slice and mix with sugar thoroughly and then quick freeze.
If you would rather use sugar syrup for freezing figs, use 1 quart of water to 1 cup sugar in making syrup. Chill before pouring over figs. Leave 1 1 1/4" head space for figs packed in syrup.
When freezing fresh figs, any texture or flavor changes can be remedied by cooking. Enclose whole figs in plastic and freeze up to several months. To use, thaw a few minutes until soft enough to halve; simmer in sweet or savory liquid to thoroughly penetrate flesh.
Or cook fresh figs with some sugar, then puree and freeze for use in desserts