Sun-dried figs

[Admin,]

Sun-dried figs

Category: Blanks

Ingredients
figs
sugar

Cooking method

• Admin,a little off topic, but I don't know where to insert my request.
• Maybe you know what and, most importantly, HOW can be done with figs. Now he is singing, but I don't know what to do with him.
• I have it not very large, not as rich in taste as in Abkhazia or Central Asia, the size of a large walnut.
• I can't think of what to do with it. Drying like chips is not tasty (grass), jam, compotes are not pleasant. When dried, the whole dried herbal bag remains.
• Maybe I'm drying the wrong way and there are some tricks?
• At the same time, I really like dried figs, which are brought from Abkhazia.
• If you can advise something I will be very glad.
• 
• 

Note

Drying is one of the most ancient and readily available methods of long-term storage of food by dehydration (drying). The preservative effect of dehydration is based on the cessation of the vital activity of microorganisms with a decrease in the moisture content in food below 15%. As a preservation method, drying is a kind of natural sun drying and is mainly used to preserve fish (roach, ram, vimbets). The disadvantages of the method include structural and chemical changes in canned foods, partial loss of vitamins and enzymes, the possibility of infection and general contamination.



Figs, wine berries, figs, figs, figs are the fruits (infructescence) of a subtropical tree or shrub of the same name, up to three-, five-lobed rough leaves and small flowers, sitting on the inner side of the receptacle, which after fertilization turns into an infertile. Compound fruits are flat-round or rounded-pear-shaped, purple, ribbed with tender yellow juicy and sweet pulp.

Cultivated in the Mediterranean and Asia; in the former USSR - in the Crimea, on the Black Sea coast of the Caucasus, in the Caucasus and Central Asia.

Figs are a delicacy and highly nutritious dietary product. Contains up to 18% sugars (mainly glucose and fructose), 5.4% pectin substances, 6% proteins, 3.1% fat, 3.2 mg% iron, organic acids (citric, malic, acetic), enzymes, vitamins (carotene, Bb Br, PP, C).

It is mainly consumed in dried form, since fresh, perfectly ripe figs can neither be stored nor transported. Dried figs have a pleasant taste and high sugar content (over 70%); it is used as a dessert and for compotes mixed with other fruits. Jam is made from it. The best varieties: Abkhazian violet, Kadota, Adriatic, Smena, Date Neapolitan.

Similar recipes

Creole Fig Pudding (Gala)

Salad "Melon, figs and noble cheese" (Melon and Watercress Salad with Honey-Marcona Almond Dressing) (nadka)

Red mustard with figs (Akimell)

I answer:

DRIED FIGS

The first way from the book.
Small, medium and large mature and not fully ripe fruits are taken, peeled from the stalks, washed, dried, pricked, sprinkled with granulated sugar (150-200 g per 1 kg) and kept for 10 hours at a temperature of 22-24 °. The juice is drained, the fruits are again poured with granulated sugar (150-200 g per 1 kg) and kept under the same conditions.
The juice is drained, combined with the first and canned. Hot syrup is poured into the mass, prepared at the rate of 250-300 g of granulated sugar and 250 g of water per 1 kg, and incubated for 7-9 minutes at a temperature of 90 °. Further, the drying is carried out in the same way as the drying of CHERRY https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138737.0
The second way: you can try to dry it easier, without draining the first juice, and use it to prepare sugar syrup, as I did in the recipe for DRIED WOODS https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=139371.0

Good luck, we are waiting for the report

[Admin]

Admin, thanks for the recipe.
Of course, I just dried, but here we need processing with sugar. It’s already cloyingly sweet. Can I pour a lemon?) But I’ll do it for the first time in strict accordance with the recipe.
Now we need to wait until a new one matures. I threw out those 3 kg that were collected, they began to grow moldy, the wind kicked off those that were ripe (I do not pick it up from the ground). So you have to wait until the new batch matures. I will definitely report.

[Lyi]

Lyi, pay attention, it is better to dry with sugar not quite ripe fruits, from heat treatment they can become very soft and not retain their shape - I drove on peaches

And then, the sweetness of the fruit after drying / drying is completely different, more sour, then perhaps you need sugar?

[Lyi]

Lyi, pay attention, it is better to dry with sugar not quite ripe fruits, from heat treatment they can become very soft and not retain their shape - I drove on peaches
And then, the sweetness of the fruit after drying / drying is completely different, more sour, then perhaps you need sugar?

Thanks for reminding me.
After all, I try not to eat unripe figs in their raw form, as they release unripe juice (milk) harmful to the stomach.
But after heat treatment, I think this is not essential, and it is more important that it does not fall apart.

Admin, I'm reporting!
Today I sprinkled the figs with sugar. I will do it as the second option. I'll see if the figs give juice in the evening. I'm not sure, because the top dense bag on the figs is very dense, even if the figs are overripe and there is solid liquid honey inside, it will be dry on top. Then comes the mold.
If there is no juice, will you need to cook the syrup?
Next, I will do according to the cherry variant.
Maybe it will work out.

Dry root, it's not scary! During the drying process, it will dry well itself

I advise you to constantly observe the process, look at any stages of preparation and drying, drying - it will help to control and intervene in time, and will help you create your own recipe for each fruit.
I also run like that from pots to dryers and back

And I like figs only fresh, very ripe, dried, delicious, but very sweet for me
And very fresh, expensive, we buy by the piece

Admin, I'm reporting!
Maybe it will work out.

How you want it to happen

The report continues ...
As follows according to the recipe, after 10 hours I put the figs in another dish, and the sugar, it was only wet, but there was no juice, I put the dolgovar together with the juice of one lemon into Kuku and added sugar as required by the recipe.
I put the figs into the boiling syrup and boiled for 5 minutes on the stew in Cook (it was necessary to put less and put in small portions). She let the syrup drain through a colander, and then laid it out on the drier tray, but left it to drain overnight, the syrup was still dripping.
Now, in a semi-finished product, the figs turn out exactly as they should be when dried, beautiful, shiny, but sweetish, it was necessary to add another lemon. Today it is drying all day in a dryer at 30 * and, I think, it will dry for a long time.
I added a second lemon to the released syrup and boiled it and I suppose to use it instead of sugar in the next batch.
I took a photo, I'll post it when the process is finished, that is, everything is dry.
PS. How to store it? Can I start up for seaming? There is no place in the refrigerator.
ROMA, THANKS! : rose: And then all the years my figs just fell to the ground and ants ate them, we don't eat more than 2-3 pieces a day in raw form.

[Lyi]

Lyi, is there a mode stronger than 30 * C in your dryer?
It is advisable to first set a strong mode, and you can finish drying at a low one.

Where to dry?
If well dried, you can dry in paper bags.
My zucchini and plums lay in a vase for several days, dried out a little, but behaved with dignity.

It seems to me that if the fruit is well saturated with sweet syrup (sugar preservative) and dried well, they should be stored well.

For me, this is also a new thing, before that I only made sun-dried tomatoes and kept them in the freezer.
I read a lot of information ...but how in practice ... let's see

Lyiwhen you're done, let's post your experience on a separate authoring topic on your behalf of course

[Lyi]

Lyi, is there a mode stronger than 30 * C in your dryer?

Lyiwhen you're done, let's post your experience on a separate authoring topic on your behalf of course

Yes, the dryer has a mode for another 40 *, 60 * and more.
Does it make sense to increase it now?
A separate topic, IMHO, it makes no sense to start.
Firstly, this is purely your recipe, which means your merit and everything should be in your topic.
Secondly, a separate topic will be lost, but here whoever needs it will immediately find it.

It is advisable to start drying at a high 60 * C temperature, so that the fruit immediately grasps, begins drying, dehydration and then at the very end can be put on drying at 30 * C.

Well, this is not my recipe, from a book ... and I myself study with you, I post what I know and read.

And figs are your original recipe! And if you do it, then in the future it will look good as a separate topic, with a photo, and will bring a lot of benefit to those who want - but do not know how

Here is my photo report:

This is 2.5 kg of figs for drying

heat treatment in Kukushka 1054


Figs after heat treatment, prepared for drying

Figs after drying daily, slightly overdried, made specifically for better storage


Figs turned out to be tastier than sold in southern markets, the addition of lemon is felt (you need more), so it is not so sugary sweet.
Admin, if you want to move to a separate topic, but be sure to indicate yourself as the author, since I just cooked according to your recipe. The main thing is a recipe.

[Lyi]

Lyi, a wonderful report turned out And the figs are so beautiful!
It's nice to hear that it tastes better than the market one. In winter, you will be with your figs!

THANK YOU!

I will make a separate topic, but the recipe is not mine - taken from the book, and your performance

Now, if I could make the last photo larger, it would be clearer

Today the second batch of fresh figs was filled with the juice left over from the previous batch. There was 1 liter of fig juice, boiled with lemon, cold (from the refrigerator), let's see what happens this time.
To be continued...

Continuing the topic ...
She drained the syrup, added another lemon juice, boiled and laid the figs.
This time I did everything in Panasonic MV, at first the oven then when I laid the figs, brought it to a boil, kept it on for 3 minutes, turned off the MV completely and left the figs in the MV bowl until it all became transparent, soaked in juice. Gently took the figs into a colander, syrup stack and then into the dryer.
I made 50 * at the beginning, I do not advise doing it, I got caramel hot. Better to dry from beginning to end 30 * until fully cooked.
I don't even want to compare the taste with the market one. Much tastier.
This time, the syrup was drained and spun, as it turned out to be unusually tasty, as thick in consistency as honey and awesome taste.
I will do the next batches again pouring sugar, etc.
Admin, thank you again, just think, for so many years my figs have been lying on the ground and no one has eaten them, but now in winter it turned out to be a delicious treat.

[Lyi]

Hello, Lyi .

Can I ask you for a couple of dried-dried fruits to sample?

That's how much I've tried dried figs, I've never met the taste of figs better than in jam. Apparently, the taste is better revealed in the syrup.

I wonder where such figs are sold, I have not seen in my city

I wonder where such figs are sold, I have not seen in my city

what "such"?
if it is jerky, then it is brought to us from Turkey

Good day to you, Sens!
Do you think the parcel will reach you?
Then I will send, write the address in a personal.
Tell us how you make fig jam. I have already had 3 years and jam and fig compote disappear in the basement, no one wants to eat.
I guess I don't know how to cook it.
And then, I don't know what kind of figs you have, mine is not large (walnuts) and much less tasty than from Abkhazia. Perhaps that's why I can't get jam, but the Romin recipe for dried figs turned out great.

where are you living? if far away, then you should not be fooled.

My Aunt's Fig Jam Recipe

First day.

1. For 1 kg of figs we take 1 -0.8 kg. Sahara.

The amount of sugar depends on the sweetness of the fig itself and the desired result. It seems to me that Lyi figs even require 1.2 kg of sugar, since they are northern. But there is also a positive point - Louis' figs will not boil down, but will retain their shape.

2. Cookware is better made of aluminum or copper. In enamel it will burn.
3. Fill in the figs with sugar, let stand for 3-4 hours.
4. Bring to a boil over low heat, stirring constantly, and keep for 30 minutes.

Second day.

1. Bring to a boil over low heat and cook for 4-5 hours.
When the drop does not spread on the nail, it's done.
2. Immediately pour into jars, roll up and "wrap the jars" in blankets and pillows to keep warm for a long time.

where are you living? if it's far away, then you shouldn't be fooled

Sens, sorry for the delay in answering. Everything went into the blanks.
I live 60 km from Anapa. Of course, these are not your subtropics, and our figs are different. If you just dry our figs in a dryer, you get a tasteless herbal bag, and if you soak it with lemon syrup, see Romin's recipe above, it turns out delicious.
Thanks for the jam recipe. I did something like this myself, but everything turns out sugary sweet, our figs, but I liked the dried ones.
Give the address if you want

[Lyi]

Lyi , but isn't there sugary jam?

Thanks for the offer, but I like jam more!

[Lyi]

Lyi , but isn't there sugary jam?

It happens, if you put less sugar in the berries, and the berries so that they are not sugary-sweet

But dried figs are super, especially homemade! I would not eat fig jam (I hate sweets), but jerky is delicious!

A matter of taste, of course

[Sens]

Sens, tastes could not be discussed.
Admin has already answered your question and I completely agree with her.
And you can try to make dried figs yourself according to this recipe. It is very simple in execution and successfully tasty, and then decide for yourself what is best for you.

Good day! Hostess, tell me where this dried figs can be used? I was impressed by the site this year, saving up a bunch of dried figs in Sochi and then I don't know what to do with it (well, I ate a couple of them). I myself am from Uzbekistan, so I ate only fresh figs and a completely different variety than in Sochi. But you still need to dispose of figs. Send me somewhere!

I love fresh figs without anything, just figs, and very ripe

And I love dried figs instead of sweets and sugar for tea!

Occasionally I add it to dried fruit compote.

Tell me, can you use it in baking?

Hostess, tell me where this dried figs can be used?

A good cough remedy is to boil white dried figs, soak in milk, drink and eat berries

Tell me, can you use it in baking?

Can be finely chopped and added in chunks to muffins and breads

Girls, we add lemon cut into small pieces to our jam.

Good day to everyone. Thanks for the topic, very useful !!! Today my daughter is running around Simferopol in search of a dryer, I will throw off your recipes for her.
We cook from figs, just from the one that has nowhere to put, here's what:
Jam:
In the evening, I finely chop a few fresh oranges and cover them with sugar so that I can juice it overnight. The next day, I grind the figs in a meat grinder, mix and cook, adding sugar. I do all this by eye. The orange to fig landmark is one to four by weight. The jam is obtained with an original smell and taste ...
I also experimented with fig sauces for meat, finding ready-made Italian in the internet ...
I don't know if direct links can be given. I give, if anything ... the moderators will clean 🔗 and 🔗

Direct links cannot be given And the jam recipe is better sent to the Cellar, sweet preparations section - there it will be more in demand, here we only dry https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=441.0
Better yet, cook jam, make photos and post your own recipe

Hello everyone! I add citric acid 1 tsp to the fig jam 5 minutes before the end of cooking. for 1 kg of figs. It turns out very tasty, it is not sugary sweet, but slightly sour. Some suggest adding lemon rather than citric acid. Just lemon was not at hand)))
And I cook the jam not long - 2 times for 5 minutes, the third time a little longer