[isobel]

We've got a new- this-year fig tree which has excelled itself and is weighted down with green figs that are ripening daily. I didn't expect fruit this season, I understood the fruits would remain on the tree till spring before ripening but there's no doubt they are ready to pick. But I can't find any recipes for bottling this type of fig -  plenty for the purple type but just about nothing for green ones other than a couple using slaked lime that sound vaguely revolting. Ideally I'd like to preserve them whole because they are so lovely to look at! Can anyone help with any recipes please, there is no "fig" section in this sites recipe list!

[sunshineband]

You can do the same with green figs as the purple varieties.

Our favourite is halved and oven roated, drizzed with honey and served with blue cheese.


PS The tiny figs that are the size of a match head now are the ones that stay on the tree overwinter and will be next year's crop. Anthing bigger than that needs to come off as it will not survive the winter. You can't really ripen them off the tree so any that are not ripe just throw out.

Snap them off with a sideways movement and a little blob of white sap will come out -- that's normal

Hope that helps 

[chrissie B]

the greeks preserve them in a syrup and keep in jars they are lovley
chrissie b

[PeterP]

Slaked lime with figs.
In fact, slaked lime on the ground only for me.
Sounds weird.

[isobel]

Thank you all for your kind suggestions, I will go ahead and try the bottling (without slaked lime!)