RIPE FIG RECIPES

New Zealand Listener, Volume 28, Issue 716, 2 April 1953, Page 16

RIPE FIG RECIPES

HESE recipes are much in demand in Auckland and the North. I’ve never seen ripe figs for sale in shops-have you? One of our Links writes to say that she has been given the whole crop of one big fig tree. Fig Conserve Eight pounds figs, weighed when peeled, juice of 4-5 lemons, 6 lb. sugar, 1 Ib. preserved ginger. Cut peeled figs in halves or quarters, put in pan with sugar and ginger. Pour over lemon juice. Heat slowly till sugar is dissolved, boil fast for about 114 hours, or till it will set when tested. Fig Jam Four pounds fresh figs peeled and cut up, 344 lb. sugar, juice 4 lemons, thinly peeled rind of 1 lemon, few pieces root ginger, 3 cups cold water, tiny pinch of salt. Peel and cut up figs, put in buttered preserving pan with sugar, lemon juice, lemon rind, and ginger. Pour over the water, leave all night. Next day stir well, bring slowly to the boil, stirring. Boil quickly 1 to 11 hours, or till thick and will set. When it drops slowly off spoon, pour into hot jars, after remoying ginger and lemon rind. Cover when cold. Keeps well. Or 21% Ib. figs, 14 Ib. apples, 2 oz. preserved ginger, 3 Ib. ‘sugar, 4% breakfast cup lemon juice, 21 breakfast cups water. Tail figs, and slice small. Peel and cut apples small. Cut ginger small. Put all in preserving pan and bring slowly to the boil. Boil about 40 minutes. Test before taking up. A lovely amber colour. Fig Chutney One and a half pounds fresh figs, 3 oz. raisins, 2 oz. preserved ginger, 1 Ib, onions, 3 oz. dates, 6 oz. brown sugar, Yy, teaspoon salt, 44 teaspoon cayenne, 1 pint vinegar. Cut figs into rings, also cut dates and ginger into cubes. Boil vinegar and sugar, pour this on to all other ingredients, and leave all night. Next day boil till thick and dark (about 3 hours). Or 3 Ib. apples, 14 Ib. figs, 1 Ib. onions, 14% Ib. sultanas, 3-4 oz. salt, 2 Ib. good brown sugar, 2 pints vinegar, 1142 oz. ground ginger, % oz. chillies. Chop up, bring to the boil, boil about 44 hour, and bottle cold. Easy Fig Jam s Two pounds figs, 1 lb. sugar, juice of a lemon. Sprinkle the sugar over the fruit. Allow to stand overnight. Next day boil till figs are clear and the syrup thick. Add lemon juice when mixture comes: to the boil. Crystallised Fresh Figs Six pounds figs, 6 cups sugar, 3 cups water, 3 tablespoons vinegar. Bring water, sugar and vinegar to the boil, drop in figs which have been pricked with fork. Boil gently 3 hours. Remove figs from syrup, and spread on tray for 24 hours. Roll in castor sugar, and pack in boxes lined with waxed paper. Pickled Figs. / Six pounds figs, 3 lb. sugar, 1 quart vinegar, 1 tablespoon mixed spices-all-spice, mace, cinnamon, etc. Stick 2-3 cloves into each fig, but do not peel figs. ‘Boil vinegar, sugar and spices together. When boiling, skim, then put in figs. Boil slowly till figs can be pierced

with a straw. Put > fruit into hot jars. Boil syrup 5 min- | utes, pour over figs, and seal while hot. | Preserved Ripe Figs Peel figs thinly, then leave overnight in salt water solution, using 1 table-

spoon to about 3 pints water. Next day rinse well in clear water, and prick with darning. needle; then drop into a thick boiling syrup made of sugar and water, allowing 4 Ib. sugar to every. 5 Ib. fruit, and 1 cup water to every cup of sugar. Cook until figs look clear and transparent. Or peel off skins, then put in the sun where there is no dust flying about, and leave until slightly dry. Then drop into thick boiling syrup, using same proportions as above.