Thu. Jan 21st, 2021

Cass Abrahams’ recipe for green fig konfyt

A South African recipe for preserved figs from best-selling cookbook author and chef Cass Abrahams

cass abrahams recipe for green fig konfyt - Cass Abrahams’ recipe for green fig konfyt

Making jam or preserves has always seemed like labour of love. However with so much on time on our hands during lockdown, its well worth the effort. Stored correctly, preserves can last up to a few months in the fridge. Make a big batch and surprise your friends and family with this treat.

This fig ‘konfyt’ recipe is great served on wholegrain bread with butter or with crackers and cheese. You can eat the preserved figs on their own as a dessert or serve with pancakes. The possibilities are endless!

Green Fig Preserves

5 from 1 vote

Recipe by Cass AbrahamsCourse: Treats, SidesCuisine: GlobalDifficulty: Easy

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  • 500 grams green figs

  • water to cover figs

  • 75 ml slaked lime (calcium hydroxide, which can be found at pharmacies)

  • 5 ml bicarbonate of soda

  • 3 sticks cinnamon

  • 3 pieces ginger

  • sterilised jar for bottling


  • Carefully grate off the peel of each fig and cut a cross into the blossom end.
  • Soak figs in water and lime mixture overnight. Wash thoroughly to remove all traces of lime.
  • Boil figs in water and bicarbonate of soda until tender; drain. Make basic syrup, adding cinnamon and ginger, then add the figs.
  • Boil slowly until syrup is thick and figs are shiny. Bottle in sterilised jars while still hot.

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