A month ago, I was yearning for the hard green knobs to mature into bright green and purple sweet fruit. I could not get enough.
A month later, today, I think I have had enough. Each morning brings another bowl of newly ripened figs. I’ve dried enough to last the entire winter. I’ve cooked them into a sweet and tart jam. I’ve cooked some more for a pie or crumble filling. I took some to work. I gave some to friends. I invited friends over to pick. And yet, each morning brings another bowl of newly ripened figs. The continuous activity of the fig tree is amazing. The hard green knobs are present, and yet, the process of maturation differs for each knob. Some mature early in the season at around mid to late July, others mature later in early August, and still more mature much later into September and sometimes even October. The fig tree gives and gives in total abundance, quite symbolic in the land of blessings, milk and honey, and figs and olives.
Fruit is scarce in the winter months. A taste of late summer sweetness is always welcome in the cold dreary days of January and February. Even though figs are coming out of my ears these days…literally….I am always so grateful that I took the time to preserve some for the winter.
- Cut each fig in half.
- Spread figs onto large tray, such as a cookie sheet.
- Place the figs in a sunny place. I put mine on the roof of my home.
- Bring the trays in every evening. The evening dew will ruin your figs.
- The figs will need 3-5 days to dry.
- Once dried, store the figs in a glass jar.
- Slice each fig in half. I usually cook a kilo at a time.
- Place in large pot and cook over low heat.
- Stir periodically and smoosh the figs to let out the juices.
- Add the juice of one lemon.
- Add 1 cup sugar.
- Allow to cook for at least one hour.
- Continue to stir periodically and smoosh the figs.
- Just before spooning the fig jam into glass jars:
- Pour boiling water into the glass jar and the lids.
- Remove the boiling water, and immediately spoon in the hot fig jam.
- Cover each glass jar with the lid, and tighten.
- Allow to cool.
- Store in a cool pantry.
- Prepare fig jam as described above. I like to add 2 tablespoons of corn starch for this recipe.
- Crumble mixture: Add 1 cup of almonds, 1/2 cup sunflower seeds, 1 cup wheat flour, 3 tablespoons sugar, 3 dashes of sea salt, 2 tablespoons flax seeds, and grind all in a food processor.
- Add 3 heaping tablespoons of coconut oil to the crumble mixture, and mix until you form a moist crumble.
- In your favorite baking dish, spoon in the cooled fig jam. Cover with moist crumble mixture.
- Bake at 175 degrees celsius until the crumble mixture is golden brown, approximately 30 minutes.
I like to add extra sea salt to my crumble mixture for the salty sweet flavor that I love so much.
The fig crumble is delicious warm or cold, alone or with vanilla ice cream. Enjoy.