Spoon sweet are very popular in Greece. Amalia gave me this recipe and explained me that to make this frigs preserve (Γλυκό του κουταλιού Σύκο) it’s necessary to pic the figs until they are still green and unripe at the beginning of May. Only in this way they will maintain their shape after cooking and will not turn mash. For a bright green color she suggested to use copper sulfate in the first water, I simply skipped this as the green color was not a priority for me.
Serching in the internet I found exactly what she told me about the copper sulfate on: http://cretangastronomy.blogspot.ch/2011/05/blog-post_06.html (use the google translator or other online translator if necessary).
It’s interesting that our friends who gave us the recipe, told us to take the figs from wild figs three, not too big and still firm of the size of about 2 cm before they begin to make seeds.
Green Greek Figs Preserve (Siko Glyko)
- 50 unripe green figs
- 5 kg sugar
- 600 ml water
- 1/2 lemon juice
- 1 teaspoon vanilla (optional)
- 10 cloves (optional), alternative lemon zest (to be removed before filling)
- Wash and trim the stems of the figs.
- Place them in a large pot, cover with the boiling water, bring to boil and let them sit for 15 minutes.
- Drain and rinse with hot water. Clean the pot to remove the sticky latex.
- Pour figs again into the pan, cover again with boiling water, boil for other 5-15 minutes and repeat 2-3 times until the figs begins to turn tender. At this point the figs will turn yellow brown unless you place 1/2 teaspoon copper sulfate (I don’t recommend this!) in the first boiling water (see step 2).
- Drain the figs one last time and spread out on a big cutting board to dry and poke a hole in each fig with a thick nail.
- Bring the sugar with 600 ml of water, lemon juice, vanilla and cloves slowly to boil, add figs and simmer at low heat for about 5 minutes.
- Remove from heat and let soak overnight.
- Remove figs from syrup, place figs in jars and bring syrup to boil until thick.
- Check the syrup before filling. Syrup test: drip a little boiling syrup onto a cold plate, if the drops do not spread, the syrup is ready (temperature 105°C/220°F). If the syrup did not pass the test, cook again (without figs) until the test is OK.
- Pour boiling syrup over the figs in the jars, close immediately and place “head-down” to cool down. Alternative: fill figs with syrup into jars, seal and sterilize in boiling water for 30 minutes.
- Store in a dark cool place for at least 2 month before enjoying them!