It's Fig season, and we are overwhelmed.
Bottling Figs is child's play. They are trimmed of their stems, pricked two or three times with the point of a knife, and dropped into boiling water for about 4 minutes.
They are then cooled in ice-cold water before being placed in their jars. Personally I use 500 gm jars, and place as many as possible in each jar (9-12). The jars are then topped-up with a syrup made from 500 mls water to 300 gms sugar, plus some lemon juice and armagnac.
When sealed, the jars are sterilised for an hour, then left to cool in the water.
This is the result. Fabulous in mid-winter with a big dollop of thick cream! The syrup is pretty good too.
All our 10 Fig trees are dripping with fruit, and just two jars isn't going to change much, but it does make me feel very slightly less wasteful. I'll probably do some more.