(Turkish green fig preserves)
Figs come into season in late spring and again in late summer. For this recipe, look for figs that are firm to the touch.
About 2 pints
- Unripe figs -- 1 pound
- Sugar -- 2 cups
- Water -- 2 cups
- Lemon, juice only -- 1/2
- Bring a large saucepan of water to a boil over medium-high flame. Add the figs, and boil for about 30 seconds. Drain the figs and rinse them with cold water.
- Trim the stems and peel the skin from the figs with a paring knife. Use gloved hands to keep the juice from the figs from staining your hands.
- Add the sugar, 2 cups water and lemon juice to a large saucepan. Bring to a boil, stirring to dissolve the sugar. Stir in the figs, reduce heat to medium-low and simmer for about 20 to 30 minutes, stirring occasionally. The syrup will darken.
- Pour the figs and syrup into clean jars. Seal tightly and store for a couple days before eating. The preserves will keep in the refrigerator for a couple months.
- Spread on slices of buttered bread for a light breakfast or snack.
Incir Receli Variations
- Not all recipes call for peeling the figs. You can also use dried figs. Rehydrate the figs by soaking them in water overnight before adding them to the simmering syrup.
- Insert a whole blanched almond into the bottom of each fig before simmering them.
- Add 3 or 4 whole cloves to the simmering figs for a subtle spice. Or stir in 1 teaspoon of vanilla.