I recently had the opportunity to check on a friend place while he was away, and was instructed to pick as many figs as I like as they spoil quickly on the tree. You don’t need to tell me twice. Alex and I both did a bit of tree climbing, and were rewarded for our efforts with over 8lbs of figs!
While I love figs fresh, we needed a way to preserve them to enjoy throughout the year, and what better way than to make balsamic preserve so we can enjoy them all year with cheese!
Recipe
- 8 cups chopped fresh figs (pieces as big as your happy to have chunks in the end product)
- 3 cups Sugar
- 1 cup honey
- 3/4 cups balsamic vinegar
- 1/4 cup water
- Juice from 6 key limes (or 1 lemon)
- 1tsp dry chilli flakes
- 1tsp salt
Method
Put all the ingredients in a heavy bottomed pan and begin to heat, stir consistently to avoid burning the bottom of the pan.
In a water bathing pan, sterilize nine 10oz jars, lids and rings. I know some people say you don’t have to do the lids, but I prefer to be safe rather than sorry. Why risk wasting good preserves?! I sterilize the jar funnel and the ladle as well.
Bring the mixture to a simmer. Simmer hard, stirring to prevent burning. The mixture will get a bit foamy, this is normal. Keep simmering (45-60 min ish), until the temperature hits 220 °F or 105 °C. This is the setting point.
Spoon the mix into the jars, clean up any drips and seal with lid and ring. Then water bath for 10 minutes. Lift the jars out and set them on a rack to cool. The lids should seal down, meaning that when pressed they will not give or make a popping noise. The lids generally seal down while cooling in my experience. If any don’t seal down, just put it in the fridge and use it within a couple of weeks.
This recipe will taste best if you store it for a month or so before opening. I’m not sure why this is, perhaps the vinegar just works it’s magic over time.
This spread is fantastic with mature cheese, or in place of the branston pickle on a cheese and pickle sandwich.
Your probably wondering what we did with the rest of the figs. We ate a bunch fresh and dehydrated the rest.
I’m incredibly grateful for the freedom to be able to grow my own food and the space to do so. I respectfully acknowledge that I live and work on the Tla’amin Nation territories. I am also grateful to God for bringing me to this beautiful place and blessing me with the abundance of this garden.
Grow – Eat – Repeat!
Moon Snail Microstead 