Figs (figs) have long been famous for their beneficial properties. Fresh fruits are nutritious, containing a lot of sugars, potassium and vitamins. However, it is difficult to find the fruit in its natural form; we are more familiar with figs as dried fruit from the store. But housewives still make fig preparations for the winter. We will introduce you to interesting recipes for processing this healthy fruit.
Subtleties of the workpiece
To prepare figs for the winter, it is important to pay attention to the outer shell and smell of the fruit. The peel of the fruit is quite thin, quickly damaged, the pulp begins to deteriorate and emit a sour smell. You should not use soft fruits for canning; it is better to eat them fresh.
How are figs harvested?
The fig tree is harvested twice a year - in July and September. The dates may vary depending on the location of the plant. Fruit picking is best done in the first half of the day.
This must be done in a closed suit and gloves, since the leafy part of the plant secretes liquid that can cause irritation of the skin.
To harvest figs, take ripe fruits, without dents or signs of rotting. Fresh fruit should be stored in a cool, dark place for no more than 5-6 hours.
Preparing the dishes
Dishes made from figs will not spoil for a long time and will retain their taste if you follow the rules for using and processing containers:
- Use enamel dishes or stainless steel pans for cooking.
- Before use, wash the jars well with soda and treat with hot steam.
- Sterilize the lids immediately before sealing.
It is better to use glass jars of different sizes to store canned foods. Before use, check for chips and cracks.
How to prepare figs for the winter at home?
Fresh figs do not last long, so there are many different recipes for canning, freezing, and drying figs.
Dried product
The fig tree tolerates drying well and retains its beneficial properties. To make dried fruits, take ripe fruits that have fallen from the tree. They are cleaned of dust and laid out on a wire rack in one layer, lightly moistened with water.
During the drying process, the fruit may begin to ferment. To prevent this from happening, it is dipped in hot sugar syrup for a few seconds.
Figs soaked in sugar are laid out on boards and dried for two weeks. Then the fruits are flattened, strung on a thread, and hung in a shady, dry place.
Can figs be frozen in the freezer?
The only option for preserving all the beneficial substances of figs is freezing. For harvesting, take ripe fruits of a dark color, without signs of damage or rotting. You can freeze figs whole or by cutting them into slices.
Freezing sequence:
- wash the fruit and let it dry;
- put the fruits on a tray and put them in the sun to dry;
- after a day, send the workpiece to the freezer for 1-2 hours;
- Place frozen fruits in containers or bags.
The product can be stored in the freezer for no more than 6 months.
Fig jam
One option to preserve figs for the winter is to make jam. The cooking process will take no more than 15 minutes.
Ingredients:
- fig tree – 700 g;
- sugar – 500 g.
Clear ripe fruits of debris and cover with sugar for 3 hours to release juice. Next, put the container with the fruits on the fire and cook for 5 minutes. Let cool and soak in syrup for 10 hours. Drain the syrup, boil and pour over the berries, packaged in jars. Roll up the container and put it in the cellar.
Fig jam
For the preparation you will need:
- fig – 1 kg;
- granulated sugar – 0.5 kg;
- lemon – 1 pc.;
Wash the fruits and cut into small pieces. Set aside a small amount of chopped figs. Peel the lemon. Pass the fruits through a blender. Add sugar to the puree and cook for 30 minutes. Add lump figs and boil. Distribute into containers and seal with lids.
Compote
Ingredients:
- fig – 600 g;
- sugar – 300 g;
- water – 6 l.
To prepare compote, add sugar and prepared figs to boiling water at the same time. Brew the drink for 10 minutes. Pour the liquid into sterilized containers and distribute the fruit evenly. Seal the jars and put them in a dark place.
Figs in syrup
Components:
- figs – 1 kg;
- granulated sugar – 750 g;
- lemon – 1 pc.;
- water – 300 ml.
Place the washed fruits in a saucepan with boiling water, cook for 5 minutes, and drain in a colander. Boil syrup from water and sugar and add lightly cooked fruits to it. Simmer the mixture for half an hour. Squeeze lemon juice into the figs in syrup and cook for 10 minutes. Place into jars and close with lids.
Pickled fruits
Ingredients:
- fig – 1 kg;
- sugar – 700 g;
- salt – 10 g;
- carnation stars – 10 pcs.;
- bay leaf – 3-4 pcs.;
- peppercorns;
- cinnamon powder – 5 g;
- lemon – 1 pc.;
- vinegar – 200 ml;
- port wine – 100 ml.
Wash the figs and pierce the skin with a toothpick. Place fruit, bay leaf and lemon zest in containers. In a separate pan, boil the brine from sugar, salt, vinegar, port wine and spices. Fill the jars with figs with boiling liquid. For 7 days, drain the marinade twice a day, boil it and fill the container with it again. After a week, drain the brine, distribute the spices evenly among the jars, pour boiling marinade over them, and seal the containers.
Wine
To prepare you will need:
- dried figs – 1.5 kg;
- sugar – 1 kg;
- wine yeast – 10 g;
- water – 4 l;
Cut the fruits into small pieces and pour into a container of suitable volume. Boil the syrup and pour into the bottle. Add water, add yeast. Cover the bottle with paper and make holes in it.
Do not stir, cool or heat the drink for a month.The end of the wine infusion will be indicated by fruits that have settled to the bottom.
Strain the drink, pour into clean bottles, and transfer to a cool, dark place.
Liquor
Ingredients:
- figs – 5-6 pcs.;
- water – 800 ml;
- sugar – 1 kg;
- alcohol – 1 l.
Crush the fig tree into a pulp, add water, and let it brew for a week. Strain the infusion well using gauze or a fine sieve. Pour the liquid into a bottle, add sugar, add alcohol, stir thoroughly. Infuse the drink for several hours. Strain again, pour into containers, and transfer to a cool place.
