Fig season can be fleeting; don’t blink and miss it (summer to early fall), but this sweet fruit can be frozen to enjoy year-round.
To freeze figs, first wash and dry the fruit before spreading cut or whole frozen figs in an even layer on a baking sheet and placing in the freezer. When fully frozen, transfer to an airtight container by pressing out excess air before sealing tightly.
Make Fig Jam
Frozen figs make an excellent ingredient for homemade jam, as they retain their texture and flavor even after being defrosted. To achieve optimal results, ensure your figs are free from any blemishes or mold before freezing them; additionally, it may be wise to remove their stems as these often spoil during the freeze-thaw cycle.
When freezing figs for jam-making purposes, they can either be frozen whole or cut into thick slices for best results. It is ideal to slice them uniformly as this ensures even freezing and thawing during preserve production. When cutting into slices instead, spread them on a baking sheet prior to placing it into the freezer so as to prevent your slices clumping together during freezing; doing this makes later use easier!
To make fig jam, combine chopped or sliced figs with a sugar pack and heat in a saucepan until all of the sugar has completely dissolved. You may wish to add ascorbic acid or lemon juice for color retention once frozen. Pour your finished mixture into airtight freezer-safe containers or ziplock bags that you label with dates for long-term storage in your freezer; they should keep for approximately one year when properly stored in there.
Make Fig Preserves
Frozen figs can be frozen either whole or cut into thick slices as long as their skins remain firm and don’t become overripe. You can also freeze figs in syrup to add sweet notes to baked goods and desserts, while they pair nicely with poultry dishes or can even be served over ice cream as a healthy and refreshing dessert!
Prep your figs for freezing by washing and drying them thoroughly to prevent spoilage. A spoiled fig has an unpleasant odor, is hard to the touch and has shrunken up over time – if unsure whether yours have gone bad they should be used within two to three days or they must be discarded as per FDA recommendations.
Frozen figs that have been frozen in syrup will have more vibrant colors when defrosted, but you can also preserve figs using the “sugar pack” technique. This involves mixing equal parts water and sugar in a saucepan, adding the figs, and boiling until they soften before packing into freezer bags and placing into your freezer, provided they’re sealed securely.
If you plan to use your figs raw in a dish that won’t require cooking, using the “sugar pack” method can give them a fresher taste and texture than simply freezing them in sugar-based syrup, which can cause their natural sweetness to be lost over time.
Make Fig Sauce
Fresh figs only last a short while, but you can make the most of their sweetness and vibrant hue by freezing them to make an exquisite fig compote that you can use on pancakes, French crepes, cheesecakes, or as an accompaniment for pork or lamb dishes.
For an elegant fig sauce, begin with fresh and ripe figs that have been washed and patted dry, remove any tough stems, slice or quarter them before tossing with sugar for maceration for about 15 minutes (stir the mixture a few times during this timeframe to ensure even maceration). Sugar helps the fruit retain their shape while releasing juices – stir the mixture periodically during this process!
Once your figs have been lightly macerated, place them into an airtight freezer-safe container and freeze them for six months or longer. If desired, add powdered ascorbic acid or lemon juice as an antidiscolorant (using 3/4 teaspoon per 4 cups of figs).
To prevent the figs from sticking together in the freezer, ensure they are spread out in an even layer on a baking sheet before freezing. This will make bagging them up easier once frozen; vacuum sealing may also be an option to help preserve frozen figs as this removes all air from packaging, helping prevent freezer burn and preserve their texture and flavor.
Make Fig Muffins
To create these delectably nutritious muffins, begin by washing and drying your figs prior to freezing them. It is also crucial that the figs be perfectly ripe; plump but give slightly when pressed upon. Overripeness could mean they don’t freeze well or become moldy or fermented when defrosted from storage.
If you plan on using them in a recipe, lightly coating the figs with powdered ascorbic acid (roughly one third teaspoon per 4 cups of fresh figs) or lemon juice can help prevent darkening during freezing. Also place them into an airtight freezer bag or sealable plastic container to prevent sticking together.
Slice your figs before freezing them, for use in recipes calling for slices. Frozen in small batches makes it easier to take out just what is necessary when cooking or baking.
To prevent frozen figs from clumping together when frozen, spread them out in an organized line on a baking sheet with plenty of room between each piece and any others. When they have completely hardened, transfer to a freezer bag or sealed storage container labelled accordingly for later use.
Make Fig Ice Cream
Black mission figs make an elegant treat when frozen, creating a delicious soft ripple to swirl into vanilla ice cream for a sophisticated dessert. Port and honey keep their soft flavors at play even in extreme cold, while orange zest and cinnamon bring winter flair.
Freezing figs is a convenient way to enjoy them year-round in recipes calling for fresh figs even when they are out of season. Proper selection, washing, and preparation are essential in order to guarantee successful freezing of frozen figs.
Choose ripe figs with firm, vibrant skins that give slightly when touched and are free from bruises, blemishes and holes. Overriped figs may not freeze as effectively and should be avoided as these tend to become soft when frozen.
Use a sharp knife to cut the figs into thin, even slices, then spread them in an even layer on a baking sheet and freeze until fully frozen, which should take approximately 24 hours. Remove from freezer, transfer figs to freezer-safe bags or airtight containers, squeeze out excess air before sealing securely, and label with date and contents for labeling purposes.
This fig ice cream is delicious on its own or swirled into other flavors for an indulgent dessert experience. Ripe figs are mixed with an irresistibly creamy mixture of vanilla extract, milk and eggs before being finished off with sweetened whipped cream for an irresistibly sweet treat!
Make Fig Pie
Fresh figs may only last a short while after harvest, but you can extend their shelf life by freezing them. This allows the fruit to be enjoyed year-round in desserts, salads and bread recipes alike. Frozen whole or cut up and made into jam or syrup can also help ensure their use as ingredients in desserts like pie.
Before freezing figs, they must first be properly washed. If frozen whole, you have the option of leaving their skins on or peeling them depending on your personal preferences and intended use later. While edible skins of figs are edible, some people prefer peeling to avoid gritty textures when eating frozen fruits later.
Figs can be used in cooking or baking by cutting them into quarters or smaller pieces to allow them to thaw more quickly, making them easier to work with. When used for smoothies or ice creams, breaking up into small pieces first allows the ingredients to blend more smoothly together.
To prevent frozen figs from turning brown when frozen, it is recommended that either a syrup pack or dry pack be used. For a syrup pack, pour cold sugar over them while leaving some room for headspace; seal and freeze. Alternatively, dissolve 3/4 teaspoon (2250 mg) of ascorbic acid in 3 tablespoons of cold water and sprinkle that over your frozen figs as a dry pack solution.