Figs that are not ripe

Somebody gave me a cook pot of figs. They are not ripe. Does anyone know if they can be cooked in preserves or jam. The person was so proud to give me these and I hate to throw them out if there is a way to make them edible.

Try this link:  http://forums.gardenweb.com/discussions/1891588/will-figs-continue-to-ripen

It seems that figs may not ripen once they're picked, but they may soften for you. What are you going to make with them?

Winchester They are apparently a different kind of fig that what I have in my yard. These figs are kind of a green color, turning brown in spots. The peelings are thick. So I plundered around on the net awhile last night and couldn't find anything to help me. So I decided maybe peel a few of them and cook them like I do preserves. When I started that process some of them were really ripe, just green on the outside. So then I decided to peel them all and go ahead and cook them as preserves because I would rather loose a little bit more sugar than have to cook two times. So what I do is sprinkle them with sugar and leave them sit overnight.
Then I put them on low heat, ever venturing too far from the pot as they cook. They need to be stirred often. I will let them cook down thick and adjust the sweetness if need be. I will post back here with the results. I think they will be fine as preserves.

My figs are called "brown turkey." They are small and turn brown. The peels are very thin and can be cooked.
I always pick them as they ripen and keep in fridge if need be until I have enough to cook. I make preserves or sometimes cook them whole.

I quit using jars to can things when I tried freezing instead of canning. Most things that can be put in jars can be frozen and actually taste the same or better. So I use the plastic freezer boxes.

Try a fig and balsamic vinegar jam/preserve. I used to can this with some variety of green figs I bought at the store, having killed my two brown Turkey fig trees. I'd give you the recipe, but I can't get to my notebooks, due to massive home improvement activity. You can find one online, though.

It sounds awful (I hate figs and balsamic vinegar), but I love them in this jam. It's great on hot-from-the-oven soft breadsticks, which are slathered with melted butter and sprinkled with Parmesan cheese--the stuff in a green can. Warning: before you binge, be aware that figs have a laxative effect. Trust me on this one...but it was worth it! 

Also good on a whole-wheat/peanut butter sandwich!

I'm  not really too familiar with figs, other than Fig Newtons. But that sounds really delicious and I think I'd like preserves. I'm more of a freezer, too, than a canner. That botulism thing really scares the daylights out of me. I don't worry too much about pickles and relishes and I do any chutneys in the pressure canner. But I freeze a lot of things instead of canning them. 

That jam sounds yummy. I do love balsamic vinegar with a passion. Not sure about figs (see above). I should probably buy some, just to see if I'd like them.

The thing is, we're not really all that big on jams, jellies, or preserves. We don't often make toast (that sounds weird, but we really don't). I will experiment with them, though, for different ways for bbq sauces and spreads for meats and such. One of my GFs made a preserve with apricot and oranges and she gave me two jars. We never once used it on toast, but I can tell you that it made a delicious sauce for pork! I even experimented with it for a bbq sauce for chicken and it was just delicious. They came for dinner and I did pork tenderloins on the grill; we had her preserves as a sauce and she was amazed....she never thought of using it like that.

blueyedgirl5946 said:

Somebody gave me a cook pot of figs. They are not ripe. Does anyone know if they can be cooked in preserves or jam. The person was so proud to give me these and I hate to throw them out if there is a way to make them edible.

Click to expand...

What colour are they?