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Here is the recipe for Figs Pickled in Honey. This is my first time to can figs and so far, I love the Fig/Strawberry Jam! It is delicious.
The orchard where we picked the figs had brown Turkish Fig trees so that is what I am using. She has some young Honey Fig trees that will bear later this summer, they weren't ripe yet.
I am copying down this recipe from a cook book that I found at a used book store many years ago. The name of the book is: The Pioneer Lady's Country Kitchen, by Jane Watson Hopping
It is supposedly a very old recipe.
HONEY PICKLED FIGS
1 Gallon Firm, Ripe Figs
Boiling Water to Cover Figs
2 Cups Honey
2/3 Cups Water
Juice From 4 Lemons (I am using 12 Tbs lemon juice)
Rind From 2 Lemons (I am using dried lemon rind)
1/4 Tsp Ground Ginger (I am using slivers of Ginger Root)
Wash and trim figs, removing any imperfections. Place into a large bowl and cover them with boiling water. Let them sit until they come to room temperature. Drain.
In a saucepan mix the honey and the water to a boil, and par-boil the figs in small batches until tender (not long at all) and then scoop out with a slotted spoon or sieve and place back into a large bowl. After cooking and removing all of the figs leave the honey/water mixture in the saucepan and add the lemon juice, lemon rind, and ginger; boil for an additional 5 minutes. (My figs seemed to absorb a lot of it, so I added more honey and water in order to have enough syrup.)
Pour the hot honey syrup over the figs in the bowl and let sit overnight at room temperature. The following morning, pack the figs into hot, sterile pint jars up to half an inch from the rim. Reheat the syrup to a boil and pour over the packed figs. Wipe the rims well (honey is tenacious!) and seal with lids and rings. Process in a hot water bath for 10 minutes (or whatever is appropriate for where you reside.)
They will be ready to eat in about a week.
This recipe seems fairly easy. My figs are ready to sit all night and then processed tomorrow. Does the initial sitting in boiling water seem redundant since they are par-boiled in the honey/water? These Turkish figs are tender skinned anyway and I am not sure why the added step of sitting in boiling water is necessary unless it would be to "tenderize" the outer skin. Any thoughts?
The figs get very plump and luscious looking after being par-boiled in the honey. I can't wait to get them processed and wait a week or so to taste the final result!
I have about 8 cups of apricots and 8 cups of figs left after making 8 pints of Fig/Strawberry Jam and then using the prettiest ones for the pickle recipe. Can I make Jam using Apricots instead of the Strawberries?
Do you have a recipe using these two fruits? Maybe a chutney?
- and no I won't share but will consider renting him for a good price
