F I G S ! Different ways to preserve them

We have 3 huge fig trees in our garden and a couple of wild ones that were sown by birds.

They all give lots of fruit. Over the years I found different ways to preserve them so we can enjoy eating them all winter!

Sugarless Fig Marmelade

I simply gather overripe as well as underripe figs, peel them if I can and put them in a sauce pan.I mash them as they cook in low heat about 5 minutes until they just start to boil. As figs cook, they thicken a little bit.

Then I pass them through a food mill (you can also use a stick blender).

(I put the leftover pulp and skins into a jar and fill it up with drinking water to make vinegar).

I pour them into clean jars and freeze them!

You can also process them for canning. I haven’t tried it yet.

In winter I take out a jar at night and eat it in the morning for breakfast. It’s delicious!

Fruit Leather

I do the same process, then I lightly oil a shallow tray (oven trays are the best) with coconut or olive oil, and spread the mash thinly and evenly.

We have strong sun in August, so I place the tray outside, under the sun and take it inside at night. It takes about 2 days for it to dry.

Then I cut them in thin strips and roll them.

Traditionally in Türkiye, dried figs are stored together with bay leaves to deter bugs.

We have plenty of small bay trees (planted by birds) in the garden, so the previous day I gather some leaves, wash and dry them .The next day, I place the fruit leather rolls layered with bay leaves into clean jars.

They can be stored on the counter and can be eaten all winter. They are a wonderful treat!

I would love to hear from my readers and learn what they think about my blog.So don’t hesitate to write a comment below and share your own experiences and ideas!

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