Description
Figs are naturally sweet and very flavorful, however, the taste should not be bland. It’s okay to spice it up a little.
Ingredients
- 2 teaspoons baking soda
- 5 cups fresh figs, stems removed
- 1 cup water
- 1 ½ cups white sugar
- 5 tablespoons butter
- 1 teaspoon vanilla extract
- 1 lemon, thinly sliced into rounds
- 1 tablespoon lemon juice
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon grated fresh ginger
- ½ teaspoon ground cloves
- 1 pinch salt, or to taste (Optional)
- 8 half-pint canning jars with lids and rings
Instructions
- Dissolve the baking soda in about 2 quarts of cool water
- and immerse the figs in the treated water in a large bowl. Gently stir to wash the figs
- then drain off the water and rinse the figs thoroughly with fresh cool water. Place the figs into a large pot. Add 1 cup water
- sugar
- butter
- vanilla extract
- lemon
- lemon juice
- cinnamon
- ginger
- and cloves. Very gently stir the mixture to dissolve the sugar
- keeping the figs intact as much as possible.
- Bring the mixture to a boil over medium heat; reduce heat to a simmer
- and cook until the figs are golden brown and coated in syrup
- about 1 hour. Stir gently a couple of times to keep the figs from burning onto the bottom of the pot. Add a pinch of salt
- if desired
- to tame the sweetness.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the figs into the hot
- sterilized jars and top off with syrup
- filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids
- and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat
- then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil
- cover the pot
- and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface
- several inches apart
- until cool. Once cool
- press the top of each lid with a finger
- ensuring that the seal is tight (lid does not move up or down at all). Store in a cool
- dark area
- and wait at least 2 days before opening.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 2 days
Servings: 64