Food, food, and more food. Almost overnight, our Fig trees are filled with ripe, and semi-ripe, fruits. For preserving purposes we need them to be semi-ripe.
When trimmed, and pierced, they are boiled for about 5 minutes, then refreshed in cold water. They are then packed into jars (I do 9 to each 500 gm jar; see final picture), given a good splash of Armagnac, then topped up with a syrup made from 500gms water to 300gms sugar.
After the capsules and screw tops have been carefully put in place, the sterilising takes between 45 and 60 mins, and the jars left to cool in the water.
This is the finished job, and no need for labels. In mid-winter, when we're huddled by the fire, we shall eat these with a big blob of either Crème fraiche, or Fromage frais. Let me assure you that they will be heavenly; and the syrup equally so.
I'll do one more batch of four bottles; then my next major job will be our Paté. Life is all about FOOD at the moment. Preserve it; or waste it!