If you're not a fan of overly sweet fruit preserves, this recipe might just change your mind. Personally, I’m not big on jams and marmalades, but green fig preserve? That’s a whole different story. There’s something undeniably magical about it, a subtle exotic aroma, almost oriental, that transports you the moment you taste it. Close your eyes, take a spoonful, and let yourself drift away.
Although it requires a bit more patience than your average jam, this traditional Macedonian delicacy is absolutely worth every minute.
Ingredients (for approx. 4-5 jars):
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2 kg fresh green wild figs (unripe)
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6 kg sugar (yes, it's a lot – but trust the process!)
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1 lemon, thinly sliced into rounds
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1.5 liters of water (for the syrup)
Instructions:
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Prepare the figs:
Wash the figs and gently trim the stems. Prick each fig several times with a fork – this helps them absorb the syrup later.
Place the figs in a large pot, cover with water, and bring to a boil. -
The boiling ritual:
Once the water reaches a rolling boil, drain it and refill with fresh water. Repeat this boiling and draining process 9 times. Yes, nine. This traditional technique removes bitterness and preserves their vibrant green color. -
Drain and rest:
After the final boil, carefully drain the figs and let them cool in a colander while you prepare the syrup. -
Make the sugar syrup:
In a separate large pot, combine 1.5 liters of water with 6 kg of sugar. Stir and bring to a gentle boil, creating a thick, glossy syrup. -
Cook the figs:
Add the drained figs to the bubbling syrup and cook for about 30–40 minutes, or until the syrup reaches your desired consistency. Just before finishing, add the lemon slices. -
Let it infuse:
Cover the pot with a clean, damp cloth and let it rest overnight – this helps the flavors deepen and develop beautifully. -
Jar it up:
Transfer the preserve into sterilized jars and seal tightly. Any leftover syrup? Bottle it – it’s a liquid gold you can use in desserts, cocktails, or even drizzled over pancakes.
Storage Tip:
Keep your green fig preserve in a cool, dark place. Once opened, store in the fridge.
Serving Suggestions:
Enjoy it traditionally – on a small plate with a glass of water on the side. Or modernize it: spoon it over vanilla ice cream, or pancakes for an unforgettable twist.
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