figs...need ideas for using them

[ARCHIVED THREAD] - figs...need ideas for using them

Posted: 7/6/2010 8:52:56 AM EDT

had somebody bring my wife around 10 lbs. of figs
problem is they are now past ripe and beat up.
have never made any sort of jelly
any tips or tricks to making some good fig jelly and what kind of yield will I get from 10 lbs.?
also up for anything else im guessing in about 2 days these figs will go to waste
Ideally I would like to bring the lady who gave them to us some jelly or jam to say thank you

EDIT:googled how to make jelly
simple enough my main question is. will the figs being over-ripe cause a problem?

Posted: 7/7/2010 10:50:03 AM EDT

[#1]

Most of my family prefers fig preserves to jam or jelly, just a texture thing. The riper fruit just means sweeter preserves.

Posted: 7/7/2010 11:39:30 AM EDT

[#2]

with really ripe fruit preserves are a good bet. We picked up a book on canning to get us started. In the end, we don't really care for Fig preserves. I do however dry and freeze mine to eat plain throughout the year. Thats my favorite way.

Posted: 7/7/2010 1:41:50 PM EDT

[#3]

see thats the thing the wife loves them and I just really dont care for them
will freeze some and try to make some preserves i guess

Posted: 7/8/2010 3:55:58 PM EDT

[#4]

Check on Food Network website for a recipe for fig cake.
Had several jars of fig preserves and used them up making cakes.
Came out really well. Kinda like a moist spice cake.

Posted: 7/9/2010 10:32:58 AM EDT

[#5]

Cut a small slit in the fig. Stuff with good quality blue cheese. Wrap in prosciutto. Bake at 350 until figs cooked through and prosciutto is crisp. Put a little honey on each fig after it comes out of the oven.

Posted: 7/9/2010 11:28:31 AM EDT

[#6]

fig butter(apple butter)
fig jam(any fruit jam)
fig cake filling( repeat fruit jams)
fig bread (think banana)
fig pancakes
figs dried
fig leather
figs boiled

for a start,
Figs are the Fruit of life in the middle east...

IF someone were to hit the Chefs thread and ask that question, their may be recipes whats gets posted....

Posted: 7/11/2010 5:28:42 PM EDT

[#7]

we put up fig preserves every year. sometimes i add strawberry jello to the mix, it is a lot like strawberry jam, when finished.one of the easiest things going to preserve, and keeps well. a big ole biscuit and some fig preserves are mighty good on a cold morning.

Posted: 7/22/2010 12:08:22 PM EDT

[#8]

Quoted:
Cut a small slit in the fig. Stuff with good quality blue cheese. Wrap in prosciutto. Bake at 350 until figs cooked through and prosciutto is crisp. Put a little honey on each fig after it comes out of the oven.

Just returned with three pints from MILs and I just happen to have a small block of "Roaring 40s" in the fridge, but I doubt I will be able to find prosciutto in this god forsaken town, would country ham or some other ham like product sub for it?

Found my own answer, yes country ham and black forest ham will sub in most recipes.

[ARCHIVED THREAD] - figs...need ideas for using them

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