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Fig SyrupJams and Jellies
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Submitted by Glenda Strange
on Saturday, September 18, 2004
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| Makes: | |
| Prep Time: | not available |
| Cook Time: | not available |
| Ready In: | not available |
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Fig facts: An edible fig is generally purple-brown, pear or onion shaped, and somewhat leathery when mature, succulent. Their size range from 1 to 2 inches depending on the variety. There can be two distinct crops - an early maturing crop that arises from old wood and a late-summer crop that arises from new wood. The Louisiana fig is nearly always ready for picking in late June and early July. When picking, gloves should be worn to prevent damaging the fresh fruit and to prevent the skin irritation caused by the white sap that contains ficin exuding from the broken stem. Since fresh figs ripen irregularly, picking should be done daily or weekly during the long harvest period (4-6 weeks). Your biggest competition to get the picking time right are the birds!
Figs have a variety of uses. This home made fig syrup is so good with pancakes, biscuits and waffles. Ces't Bon!! |
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| Ingredients |
| 1 cup pureed figs |
1 to 1 1/2 cups sugar |
| 1/4 cup Karo or corn syrup |
1/2 to 1 teaspoon Watkins butter flavorings |
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| | | Directions | The first step to making the syrup is to cook the figs. Biggest questionis how much sugar to use. Here is a fairly good ratio:
1 part figs to 1/2 part sugar (volume/volume)
So naturally you would adjust the recipe to the amount of figs you have. (See our other recipes on site to prepare canned figs).
Prepare and cook the figs until softened. The figs will release jucies and combine with the sugar to make a syrup. Measure out the amount of figs needed and use the syrup to puree the figs.
In a heavy pan place 1 cup pureed figs, 1 to 1 1/2 cups sugar, and 1/4 cup Karo syrup. Bring to a full rolling boil and then boil for one more minute.
Remove from heat and add the butter flavoring. Place in small canning jars and seal.
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