Hi Mart, the ripe figs does not require many steps or ingredients because there is no need to soak them overnight in a lime solution. But the sugar, ginger and lemon juice works for me with ripe figs too. THe big difference is that I boil it on slow heat, unlike the green figs that gets boiled rapidly. I will try to make ripe figs also into a preserve and show you sometime in future. THat is if the birds will allow me to have some. THey provide serious competition. Hi Daisybeans - Indeed they do turn brown. - the skin turns brown and the flower part turns a reddish hue and then they are irresistable to the birds.
Then maybe we have the same type of fig... Do you think? I didn't know you could make preserves out of the green figs. I wait until they are ripe and then have to sneak out before the birds get them. Or the bees. I share. ( photo / image / picture from daisybeans's Garden ) A few honey bees among the yellow jackets, and a honey bee approaching. ( photo / image / picture from daisybeans's Garden )
I have jars and jars of ripe figs in my pantry. I eat them with a little whipped cream on top. I was mainly wondering how the flavor differs from the ripe ones in case I want a variation in mine.
I do think we have the same type of tree. My figs also look like that when they are ripe. That is a great picture of the bees also partaking in the fruits. Mart - They do indeed taste different To me the ripe fig preserve taste more like a jam. (Maybe it is a bit too sweet for me) The green fig preserve works better for me since I can control the amount of sugar that I add to the syrup. With the ripe figs, mother nature does most of the sweetening.
