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Vintage California Cuisine: 300 Recipes from the First Cookbooks Published in the Golden State


Fig Heaven: 70 Recipes for the World's Most Luscious Fruit

By Marie Simmons





More fig recipes

Five Ways to Preserve Fresh Figs

Fig Jam
Preserved Figs
Frozen Fig Yogurt
Fig Chutney With Dates
Fig Chutney With Ginger

Fig Jam

2 quarts chopped fresh figs, about 5 pounds
3/4 cup water
6 cups sugar
1/4 cup lemon juice

1. To prepare chopped figs, pour boiling water over figs, let stand 10 minutes, then drain, stem and chop.

2. Add 3/4 cup water and sugar to figs. Slowly bring to boiling, stirring occasionally until sugar dissolves.

3. Cook rapidly until thick, stirring frequently to prevent sticking. Add lemon juice and cook 1 minute longer.

4. Pour, boiling hot, into hot, sterilized jars, adjust caps, process 10-15 minutes in boiling water bath.

Preserved Figs

2 pounds figs, unpeeled
3 cups granulated sugar
1 cup water
8 thin lemon slices

1. Rinse figs well in cool water and then soak for 15 to 20 minutes. 

2. Make a syrup by boiling the sugar and water together. When syrup is clear and slightly thick, about 10 or 15 minutes, add figs and sliced lemon. 

3. Bring back to a boil and boil for 1 minute. Lower heat and simmer for 30 minutes. 

4. Seal in hot, sterilized jars and process in boiling water bath for 10 minutes.

Frozen Fig Yogurt

1. Blend 3 cups peeled, mashed figs, 1/2 cup sugar, 3 tablespoons fresh lemon juice, and 1 teaspoon grated lemon rind.

2. Fold the mixture into 1/2 gallon low-fat or fat-free ice cream or frozen yogurt. Pack in an airtight container and freeze.

Fig Chutney With Dates

5 cups red wine vinegar
1 pound light brown sugar
2 teaspoons  kosher salt
2 pounds figs, stemmed and quartered
1 pound yellow onions, chopped
6 fresh hot red chiles, sliced diagonally
1/2 pound dates, pitted and chopped
1/4 cup shredded ginger
2 tablespoons sweet paprika
1 tablespoon mustard seed
1/2 tablespoon fresh ground black pepper

1. Place the vinegar, sugar, and salt into a nonreactive saucepan. Bring to a boil and then simmer 5 minutes.

2. Add the figs, onions, chiles and spices, bring to a boil again and simmer gently for an hour or until most of the liquid has evaporated.

3. Remove from the heat and ladle into hot, sterilized jars and seal. Process in boiling water bath for 10 minutes. Chutney will be ready in about a month.

Fig Chutney With Ginger
(makes two cups)

1 large onion, coarsely chopped
8 tablespoons coarsely chopped gingerroot
4 serrano, jalapeno, or other hot chilis, seeded and coarsely chopped
4 teaspoons grated lemon zest
1 cup golden raisins
1-1/3 cup white wine vinegar
1-1/3 cup firmly packed dark brown sugar
4 tsp. ground cardamom
1 tsp. ground cayenne pepper
8 large fresh figs, peeled and cut in 1/4-inch dice

1. Combine the onion, ginger, and chilis in food processor and chop until the mixture is the consistency of rice.

2. Spoon into a deep skillet and add lemon zest, raisins, vinegar, brown sugar, and spices. Cook over low heat for 1 to 2 minutes.

3. Add figs and bring to slow boil, stirring often until juices thicken.  Refrigerate before serving.

Copyright 2005 Seasonal Chef