101 Things to do with Figs!

The title of this blog post might be slightly misleading… we don’t HAVE 101 things to do with figs, we NEED 101 things!

The figs in are garden are ripening by the day, and we’re desperately trying to pick them before they go squishy and fall to the floor.

So, we open to suggestions please, any ideas for what we can do with all these figs?!

Here’s what we have done, or plan on trying, up to now, we’ll update this blog as we try other stuff or get suggestions from people!

1) Fig Jam from the Jams & Chutneys: Preserving the harvest, over 150 recipes"" Jams & Chutneys book. We tried this on Sunday and the result was quite sticky, but this is probably because I used sugar with added pectin, rather than sugar and pectin separately. That said, the mixture was quite gloopy before I even added the sugar! The finished product was a beautiful ruby colour, but was so thick it wouldn’t come out of the jar! We’ll give it another bash soon.

2) Sun Dried Figs! This is an adaption from The Preserving Book (Cookery)"" The Preserving Book which suggests drying figs for 48 hours in the oven, but there’s also a recipe for sun drying tomatoes if you’re in a hot climate. The temperature has been in the high 30s this week, so I thought I’d have a go at that! We’re midway through this process…

3) Baked Figs with Honey & Cardamon. This is taken from the Fruit (River Cottage Handbook)"". We’ve not tried this yet but once we have, we’ll let you know the results! It suggests to serve with ice cream so we’re all over that!

4) Juggling….? Hmm, might be a bit messy.

5) Figpote – the name intrigued me so we have to give it a go! It’s from the Preserves: River Cottage Handbook No.2"" and involves stewing the figs in orange juice and Earl Grey tea!

6) Figgy Mostardo is another recipe from the Preserves: River Cottage Handbook No.2 River Cottage Preserves Handbook and goes well with hot or cold meat, apparently. It contains mustard seeds and grapefruit juice, interesting!

7) One thing I want to try is a Fig Jelly. The colour of the fig mixture when it’s boiling away is such a deep, glorious pinky red colour, I think it’d make a fantastic jelly to go with hams and things like that. Also, neither of us are big fans of seeds in jam, and figs come with a lot of them! I can’t find a recipe for Fig Jelly so I’m going to have a go at concocting one myself, wish me luck!

8) What I’d really like to do is SELL some of them! Every time I see a tray of figs in the supermarket, they’re tiny, wrinkly and very unappetising, not half as nice as ours look! I wonder if they want any at the farmer’s market…?

Not quite 101 yet is it… If anyone has any more suggestions, please do post them as a comment on here or write on the wall of our Facebook page, and we’ll give you full credit for your recipe!

Helen x

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