Fig blanks for the winter: 9 recipes that can be made at home

Fig (fig) has long been famous for its beneficial properties. Fresh fruits are nutritious, contain a lot of sugars, potassium and vitamins. However, it is difficult to find a fruit in its natural form, we are more familiar with figs as a dried fruit from a store. But the housewives still make preparations from figs for the winter. We will introduce you to interesting recipes for processing this he althy fruit.

Subtleties of workpiece

For harvesting figs for the winter, it is important to pay attention to the outer shell and the smell of the fruit. The peel of the fruit is quite thin, quickly damaged, the flesh begins to deteriorate and emit a sour smell.Do not use soft fruits for preservation, it is better to use them fresh.

How are figs harvested?

The fig tree is harvested twice a year - in July and September. Dates may vary depending on the location of the plant. Fruit picking is best done in the morning.

This should be done in a closed suit and gloves, as the leafy part of the plant releases a liquid that can irritate the skin.

For harvesting figs, ripe fruits are taken, without dents and signs of decay. Keep fresh fruit in a cool dark place for no more than 5-6 hours.

Preparing dishes

Dishes of figs will not spoil for a long time and retain their taste if you follow the rules for the use and processing of containers:

1. Use enamelware or stainless steel pots for cooking.
2. Before use, wash the jars well with soda, treat with hot steam.
3. Sterilize the lids just before seaming.

To store canned food, it is better to use glass jars of different sizes. Check for chips or cracks before use.

How to prepare figs for the winter at home?

Figs do not last long fresh, 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. In order to make dried fruits, they take ripe fruits that have fallen from a tree. They are cleaned of dust and laid out on a wire rack in one layer, slightly 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.

The figs soaked in sugar are laid out on boards and dried for two weeks. Then the fruits are flattened, strung on a thread, hung out in a shady dry place.

Can I freeze figs in the freezer?

The only way to preserve all the useful substances of figs is freezing. For harvesting, ripe fruits of a dark color are taken, with no signs of damage or decay. The fig can be frozen whole or cut into slices.

Freeze sequence:

• wash fruits, let 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;
• transfer frozen fruits to containers or bags.

The workpiece is stored in the freezer for no more than 6 months.

Fig Jam

One option to save figs for the winter is to make jam. The cooking process will take no more than 15 minutes.

Ingredients:

• fig tree - 700 g;
• sugar - 500g

Ripe fruits are cleaned of debris and covered with sugar for 3 hours to extract juice. Next, put the container with the fruits on the fire and cook for 5 minutes. Allow to cool and soak in syrup for 10 hours. Drain the syrup, boil and pour over the berries packaged in jars. Roll up the container, put it in the cellar.

Fig Jam

For the blank you will need:

• fig - 1 kg;
• granulated sugar - 0.5 kg;
• lemon - 1 piece;

Wash fruits and cut into small pieces. Set aside a small amount of chopped figs. Peel the lemon. Pass the fruits through a blender. Pour sugar into the puree, cook for 30 minutes. Add lumpy figs and boil. Divide into containers, cork with lids.

Compote

Ingredients:

• fig - 600 g;
• sugar - 300 g;
• water - 6 l.

To make compote, simultaneously add sugar and prepared figs to boiling water. Boil the drink for 10 minutes. Pour the liquid into sterilized containers, evenly distribute the fruit. Cork jars, put them in a dark place.

Figs in syrup

Components:

• figs - 1 kg;
• granulated sugar - 750 g;
• lemon - 1 piece;
• water - 300 ml.

Put the washed fruits in a pot of boiling water, cook for 5 minutes, put in a colander. Boil syrup from water and sugar and pour lightly boiled fruits into it. Simmer the mass for half an hour. Squeeze lemon juice into figs in syrup and cook for 10 minutes. Arrange in jars, close with lids.

Pickled fruit

Ingredients:

• fig - 1 kg;
• sugar - 700 g;
• s alt - 10 g;
• carnation stars - 10 pcs;
• bay leaf - 3-4 pieces;
• peppercorns;
• cinnamon powder - 5g;
• lemon - 1 piece;
• vinegar - 200 ml;
• port wine - 100 ml.

Wash the figs, pierce the skin with a toothpick. Arrange fruits, bay leaf and lemon zest in containers. In a separate saucepan, boil a brine of sugar, s alt, vinegar, port and spices. Fill jars with figs with boiling liquid. For 7 days, drain the marinade twice a day, boil and fill the container with it again. After a week, drain the brine, evenly distribute the spices in jars, pour boiling marinade, cork the containers.

Wine

For cooking you will need:

• dried fig - 1.5 kg;
• sugar - 1 kg;
• wine yeast - 10g;
• water - 4 l;

Cut the fruit into small pieces, pour into a suitable container. Boil the syrup and pour into the bottle. Add water, add yeast. Close the bottle with paper and make holes in it.

Do not stir, cool or heat the drink for a month. The fruits that have settled to the bottom will testify to the end of the infusion of wine.

Strain the drink, pour into clean bottles, transfer to a dark cool place.

Liquor

Ingredients:

• figs - 5-6 pieces;
• water - 800 ml;
• sugar - 1 kg;
• alcohol - 1 l.

Crush the fig tree into gruel, add water, let it brew for a week. Strain the infusion well with gauze or a fine sieve. Pour the liquid into a bottle, add sugar, add alcohol, mix thoroughly. Infuse the drink for several hours. Strain again, pour into containers, transfer to a cool place.

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