- Select tree-ripened soft-ripe fruit. Make sure figs have not become sour in the center. Sort, wash and cut off stems. Peel if desired. Slice or leave whole. Use one of the following packs:
- SYRUP PACK: Use 50-percent syrup (1 cup water to 1 cup sugar). For a better product, add 3/4 teaspoon ascorbic acid or 1/2 cup lemon juice to each quart of syrup. Pack figs into containers and cover with cold syrup, leaving 1/2-inch headspace. Seal, label and freeze.
- UNSWEETENED PACK: Pack into containers, leaving 1/2-inch headspace. Cover with water or not as desired. If water is used, ascorbic acid may be added to retard darkening of light-colored figs -- 3/4 teaspoon to each quart of water. Leave 1/2-inch headspace. Seal, label and freeze.
- CRUSHED: Prepare figs as directed for freezing whole or sliced. Crush them coarsely. With 1 quart (1 1/2 pounds) fruit, mix 2/3 cup sugar. For a product of better quality, add 1/4 teaspoon ascorbic acid to each quart of fruit. Pack figs into containers, leaving 1/2-inch headspace. Seal, label and freeze.
- This recipe yields ?? servings.
Notes:
Recipe from Michigan State University Extension |
