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).)
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.