Groenvyekonfyt (Green Fig Preserve)

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Groenvyekonfyt (Green Fig Preserve)

Groenvyekonfyt (Green Fig Preserve) is a traditional South African recipe for a classic preserve of green figs softened in slaked lime preserved in a syrup base flavoured with star anise, allspice and ginger. The full recipe is presented here and I hope you enjoy this classic South African version of: Green Fig Preserve (Groenvyekonfyt).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Additional Time:

(+over-night soaking)

Serves:

2 x 450g jars

Rating:

Tags : Vegetarian Recipes Spice Recipes South-africa Recipes

This is a classic Afrikaner preserve of unripe figs that has become a South African staple and was served with cheese or Breads and butter, turned into cakes and tarts and at Christmas, became an essential ingredient the trifles and Christmas puddings that were adapted from British cuisine.

This recipe also works with the generally unripe figs we get in Britain.

Ingredients:

500g green (unripe) figs
400g caster sugar
25g calcium hydroxide (slaked lime)
3 whole star anise
3 dried allspice berries
3cm piece of fresh ginger, peeled and bruised

Method:

Wipe the figs clean then scrape the skins with a sharp knife to remove any of their woolly hairs. Using the same knife cut a cross in the base of each fig.

Dissolve the slaked lime in 2.5l of water then add the figs and set aside to soak over night. The following day, drain the figs well then wash thoroughly to remove any traces of the calcium hydroxide.

Combine the sugar in a pan with 2l water. Heat gently until the sugar has dissolved then add the dried spices, bring to a boil and cook until you have a syrup. Add the bruised ginger then carefully lower in the figs. Continue boiling until the figs are just tender (they should be crisp on the outside, but still tender enough for a skewer to easily pierce them). During the cooking process, a scum will rise to the surface of the syrup, skim this off as it appears.

When done, pack the figs into sterilized jars then top with the syrup. Secure with tight-fitting lids then set aside in a cool dark place to mature for 6 weeks before use.