Figs are in season in mid August when they ripen and ready to
pick. They are perishable, and plan to eat them within one day or store in the
refrigerator for two days. You can also freeze them whole or cut in a half.
Just arrange them on a parchment paper lined tray and put in the freezer for 3
hours. Then remove from the tray and store them in a freezer bag for later use.
Use them for a smoothie, or cook them for making fig sauce to pour over goat
cheese, cream cheese or plain yogurt.
I was fortunate enough to find purple figs in the Farmer’s
Market. I purchased a few pounds for consuming and canning. I usually keep the
figs whole before cooking them, but you can chop them and cook them for a
spread.
2 pounds whole figs, rinsed and
drained
1 ½ cup of sugar
6 cloves cardamom
1 stick cinnamon
¼ cup water
Juice of 1 lemon
Place all the ingredients in the
pot and bring to a boil. Skim off the foam that develops on top. Simmer the
figs on low heat for 50 minutes. When figs are cooked, remove from heat and
spoon in jars and seal the top. When the jars cool off, store in the
refrigerator.
Whole green or yellow fig jam
