In the February 2010 issue of Burke’s Backyard magazine, Tracy Rutherford had some really wonderful Valentine’s Day treats to make, including her superb Fig & Pistachio pastries.
And for Don’s 2UE listeners with a fig tree in their own backyard, here’s a recipe for home-made fig jam. It’s the perfect way to cope with a glut of figs.
Tracy’s Fig Jam
6 pounds firm ripe figs (2.7kg) • 1 pint vinegar (568mL) • 1 pint water (568mL) • 6 pounds sugar (2.7kg)
Some people prefer to skin the figs; it is purely a matter of taste. They may be peeled by scalding them for a few minutes in boiling water. Remove at once from the water and with a coarse cloth, or a small vegetable brush, wipe the skin from them. The little hard stem should also be cut off. Meanwhile, make a syrup by boiling the water, sugar and vinegar together for 10 minutes, then drop the prepared fruit into the syrup (whole), and allow to cook gently for about three and a half to four hours. The figs remain whole, and become clear and plump in appearance. Bottle while hot and seal when cold.
More figs recipes!
To check out our grilled figs recipe from our archives, click here
