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What do most people do wth a lot of their figs.

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Originally Posted by Czechmate
I make and sell fig jam. I use enough lemon juice to get pH 4.6, and you do need some sugar so that the preserves are safe (sugar reduces the "available water" -something that can be measured- for growth of contaminants). I use Brown Turkey and the preserves taste honeyed (but it's just the figs). I also make and sell fig tarts on pâté sucrée with marscapone cream. It's a good two weeks of tart making; I sell them for $15 each. You can wash and freeze figs destined for preserve-making; this helps you manage a bumper crop. Family loves fig pizza, and the club where my son was cook bought some just for that purpose.


FIG PIZZA?! HOW? If you don't mind me asking.
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Freezing works well for most figs and it allows you to work with them when time permits instead of when Mother nature dictates. I can some in a light lemony syrup for winter deserts and make chutney with the not so ripe ones.  Also, if you have a newer oven with digital controls, you can set it to 135 F and dry your figs in the oven if you do not have a dehydrator.
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Wow, Czechmate, your jam and pates sound delicious!  Do you have a package where I could get one of each?  I'm in California and truly have missed having figs.  Being on this forum kills me because my mouth waters every day.  I would love to enjoy one of your creations!  If you would kindly PM me with any details, I would really enjoy having a fig creation right now!
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