Fig Jelly
This traditional preserve captures the delicate essence of fresh figs in a crystal-clear, amber jelly. Ripe but firm figs are gently simmered in a clarified sugar syrup, allowing their flavor to infuse the liquid while remaining whole. The resulting jelly is perfect for glazing tarts or enjoying with crusty bread, while the tender, cooked figs can be mashed into a rustic jam as a secondary treat.
Ingredients
- 2 1/2 pounds Fresh figs (Ripe but firm. Originally '2.5 seers'.)
- 1 1/2 pounds Granulated sugar (Originally '1.5 seers'.)
- 3 cups Water (Quantity estimated for syrup making (not specified in original text).)
More recipes using Figs
Fresh Fig Jam
Sweet, ripe figs are transformed into a luscious, golden preserve in this traditional Parsi recipe. Freshly peeled figs are macerated with sugar to draw out their natural juices, then slow-cooked to a perfect spreadable consistency that retains the fruit's delicate flavor. This simple two-ingredient jam captures the pure essence of figs, making it a delightful topping for breakfast toast or a sweet addition to cheese boards.
PRESERVED FIGS
These preserved figs offer a taste of history, capturing the sweet essence of summer fruit in a rich, syrupy preserve. The figs are simmered in a sugar syrup infused with lemon and ginger, creating a delightful balance of sweetness and spice. Enjoy these tender, flavorful figs on their own, with cheese, or as a topping for desserts.
FIG DESSERT
This Fig Dessert is a delightful treat, perfect for those who enjoy a sweet and comforting dessert. The recipe features tender figs simmered in a rich sugar syrup, creating a luscious base. The figs are then layered with sponge cake and topped with sweetened whipped cream, offering a delightful contrast of textures and flavors. Candied cherries or angelica add a final touch of elegance.
FIG SAUCE
This Fig Sauce recipe offers a delightful blend of sweet and tangy flavors, perfect for drizzling over desserts or serving alongside savory dishes. The figs are slowly stewed until tender, then sweetened with sugar and enhanced with a splash of port wine and a touch of lemon juice. The result is a rich, aromatic sauce with a velvety texture, ideal for adding a touch of elegance to any meal.
Instructions
- 1Wash the figs thoroughly. Do not peel them. Remove the stems, then prick each fig 10 to 12 times all over using a fork. This allows the syrup to penetrate the fruit.
- 2In a large preserving pan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Skim off any scum or impurities that rise to the surface to clarify the syrup.
- 3Add the prepared figs to the hot syrup. Simmer gently until the syrup thickens to a jelly-like consistency and the figs are tender and infused. Be careful not to break the figs.
- 4Strain the liquid from the figs into a clean jar to collect the clear jelly. The recipe should yield approximately 1 pint (2 pashers) of jelly.
- 5Do not discard the cooked figs. Peel the remaining figs and mash them to create a fig jam, similar to peach jam, utilizing the leftover fruit pulp.
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Fresh Fig Jam
Sweet, ripe figs are transformed into a luscious, golden preserve in this traditional Parsi recipe. Freshly peeled figs are macerated with sugar to draw out their natural juices, then slow-cooked to a perfect spreadable consistency that retains the fruit's delicate flavor. This simple two-ingredient jam captures the pure essence of figs, making it a delightful topping for breakfast toast or a sweet addition to cheese boards.
Method for Making Jam and Jelly
This comprehensive master recipe from 1900 outlines the traditional Parsi technique for crafting crystal-clear fruit jellies and rich, textured jams. It emphasizes the importance of using perfectly dry, fresh fruit and straining juices through a flannel bag without squeezing to ensure absolute clarity. The method features classic preservation processes, from slow-cooking in tinned vessels to a historical sealing technique using egg-white coated paper for airtight storage.
Plum Jelly
A clear, ruby-red jelly made from ripe plums simmered to extract their tart, pectin-rich juices. This traditional recipe balances the natural acidity of the fruit with sugar to create a firm, translucent preserve that is perfect for spreading on toast or scones. The inclusion of plum stones during the initial boiling adds depth of flavor and helps the jelly set naturally.
PRESERVED FIGS
These preserved figs offer a taste of history, capturing the sweet essence of summer fruit in a rich, syrupy preserve. The figs are simmered in a sugar syrup infused with lemon and ginger, creating a delightful balance of sweetness and spice. Enjoy these tender, flavorful figs on their own, with cheese, or as a topping for desserts.