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Fig preserve with under ripe figs

This is the time when I pick the remaining figs that didn't get a chance to fully ripen. 

Here's the recipe:

Ingredients:

  • 2 pounds unripe figs
  • 2 cup Sugar
  • 1 teaspoon Cloves
  • 1/2 Lemon
  1. Pick the unripe figs that are almost full size but still hard. Cut the stems, (If you wish you may also peel the skin off.) Place in a pot, cover it with water and boil them for 5 minutes.
  2. After they have been boiling for 5 minutes, drain the water and add new water and boil again. After 5 minutes, drain the water again.
  3. Now you will notice that the figs are soft. Add enough water to cover the figs in the pot, then add the equal amount of sugar. So for every cup of water 1 cup of sugar.
  4. Allow to boil for 15 minutes, then add a few cloves, about 4-5. Then allow the syrup to thicken then add the juice of half a lemon. Let it cool, then place it in a jar.
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Hi Bass:
Could you comment on this other recipe I found for unripe fig preserves?

http://www.giverecipe.com/unripe-fig-jam.html

Is it necessary to squeeze the figs as she suggests?
Also, how do you go about canning/preserving the jars for shelf life?
I would like to use up all the green figs we have and make fig preserves for holiday gifts.
Thanks much,
Leon
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I don't squeeze mine out and they still came out good. I guess if they are still firm you can squeeze them out after boiling them first. 

As far as canning, follow the instructions that come with the Jar. 
They do taste good and people like them when they sample it.
I still like my favorite jam made with dried figs and walnut jam. I add Tahini sauce when I make it into a pita wrap. 
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Wow, when they talk of under ripe figs, they mean under ripe. I have a tree full of those and will give it a try. That's better than throwing them on the ground. I've used slightly under ripe figs to preserve but nothing like that. Thanks for the recipe.
"gene"
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Yeah, the picture of the hard green fig oozing sap makes you wonder how you can make preserves out of that!
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Your recipe sounds great Bass!  I have to try it.  However, I am still picking ripe Hardy Chicago figs and Green Greek figs.  I let my HC almost dry on the tree.  And my GGs have a deep red pulp that taste like berries to me.  But I do have some Italian Honey figs that I can use for this recipe.  cheers
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They look like Gulab Jamun.  mmmmmmmmm....
http://satts.files.wordpress.com/2008/05/gulab-jamun.jpg

Grant
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Is it ok to use desert king main crop figs that weren't pollinated for the recipe?
Or do you use common figs only? Be a great way for us northerners to use the
DK's main crop if you can.

Thanks,
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u use common fig capri figs are inedible or un pollinated 
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A mango peach chutney recipe is a nice way to preserve green figs too. Substitute figs for the mangoes. One of my favorite ways to beat the Yellow Jackets to my Brunswick/Magnolias in wetter years.
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  • Rob

I presume that by boiling and discarding the water twice most of the latex is removed?
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@csarguy241, the uncaprified figs are pretty much inedible, I'm sure they won't have any flavor if used in this recipe.

@Rob, correct the latex is removed by boiling and discarding that water twice. 
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Thanks for sharing, Bass.
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