How to Use an Abundance of Figs

Figs are so luscious and pendulous when hanging ripe from the tree. My fig tree is huge and prolific, a cool green oasis on a hot summer day. So sensuous, I had to use it for the setting of a simmering scene of sexual tension (how’s that for alliteration?) in The Good Neighbor (release date August 23!)

The surprise is, it’s not Frankie and Sean under the fig tree, it’s Stephanie and her new man!

Way #1 to use Figs – Fig Leather

Last year, I was away for fig season and my wonderful friends picked for me. I came home to a freezer full of figs. I did make my famous Fig and Ginger Jam (recipe to follow)

Fig pulp from the blender to the drier

Finished Fig Leather – yes I had to try it.

but the rest of the figs couldn’t be dried whole in the usual way, so I put 7 figs (I only have one leather sheet for my drier) and the juice of half a lemon in my Ninja blender – I love my Ninja blender – whirred it up and poured it on the drier sheet. Two minutes work and it makes really delicious tangy fig leather. I have yet to find anyone who doesn’t love it.

 

Way #2 to use Figs –
Judy’s Famous Fig & Ginger Jam

This recipe uses lemon and ginger to add zing. For those who don’t like ginger (seriously?) you can leave out the candied ginger and add instead 1 cinnamon stick, 2 cloves and 1/2 tsp ginger. Or a quarter cup Grand Marnier. I’ve had good luck with Fireball Whiskey too! You get the picture. Anything goes.

But this Fig & Ginger is amazing on toast or with chicken or pork, or by the teaspoonful right out of the jar!

Fig & Ginger Jam

Delicious tangy flavours of candied ginger and lemon cut the sweet taste of the figs.
(Adapted from BBC Food. Original by C.J. Jackson.)



CuisinePreserving the Harvest










Servings

Prep Time



6pints

1hour









Cook Time



20minutes















Servings

Prep Time



6pints

1hour









Cook Time



20minutes













Ingredients








7cups

ripe figswashed, diced - about 15 - 18 lg. figs

8 1/2cups

granulated sugar

1 1/2 tbsp

ground ginger

1

ripe cooking applepeeled and diced small (for pectin)

4 tbsp

crystallised stem gingerchopped roughly

5tbsp

white or cider vinegar

3

lemonsjuice only

1 cup

water












Recipe Notes

Prepare jars.

Mix all ingredients in a large saucepan.

Mix over low heat until sugar has dissolved.

Bring to a boil and simmer for 15-20 minutes or until fruit is soft.

Skim off foam as needed.

Pour into warm jars and cover and seal by your favourite method.

Label and store in a cool dark place for 2-3 weeks to allow the flavours to develop.

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