What’s unique about this fig preserve is that it uses whole figs. But in the cooking process, they get really soft and are completely spreadable. It’s the perfect partner to a fresh loaf at breakfast time, or try swirled into natural yogurt…….and tastes oh so good!
INGREDIENTS
450 g small Green or Purple Figs
450 g Sugar
2 tablespoon lemon juice
METHOD
Trim off the end of the figs. The small ones you keep whole, for larger cut in half lengthways.
Blend the figs with sugar, and leave to stand for 2 hours.
Stir over a low heat, until the sugar has dissolved, then add the lemon juice, and bold steadily until setting point is reached. 105°C
Allow to cool slightly, stir to distribute the fruit, then spoon into hot jars and seal
Original Recipe Marguerite Patten
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