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? |
|
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.... 
|
| 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. |
|
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. |