Most Afrikaner grew up in homes where rows and rows of jams, pickles and chutneys were stuffed into pantry shelves, jostling for position – a legacy of an era where everything edible had to be preserved in some way or another. Groenvyekonfyt (green fig preserve) may not have originated in the Afrikaner kitchens but almost every home had a couple of jars squirreled away for special occasions and it was served with cheese or bread and butter, turned into cakes and tarts and at Christmas, became an essential ingredient in the trifles and Christmas puddings inherited from the British.
1. Select figs which are plump, with no cavity inside.
2. Scrape and wash the figs. Make an incision in the shape of a cross at the blossom end of the fig. Weigh.
3. Loak over night in a solution of Bi-carbonated soda, 2 (T) soda to 3,5 liters…
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