Fig preserves are naturally sweet and very flavorful however the taste should not be bland These are soaked in a spiced golden syrup that adds incredible flavor
Prep Time
2 days 12 hrs
Dificult
Medium
Servings
2 days 14 hrs
Ingredients
Instructions
Fill a large bowl with cool water; add baking soda and stir to dissolve. Add figs and gently stir to clean. Drain water and rinse figs thoroughly with fresh
cool water. Drain again.
Transfer figs to a large pot; add sugar
water
butter
lemon slices
lemon juice
cinnamon
vanilla
ginger
and cloves. Stir gently to dissolve sugar
keeping figs as intact as possible.
Bring mixture to a boil over medium heat. Reduce the heat and simmer
stirring gently a few times to keep figs from burning onto the bottom
until figs are golden brown and coated in syrup
about 1 hour. Add salt to tame the sweetness if desired.
Meanwhile
inspect 8 half-pint jars for cracks and rings for rust
discarding any defective ones. Immerse in simmering water until figs are ready. Wash new
unused lids and rings in warm soapy water.
Pack figs into hot
sterilized jars and top off with syrup
filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil
cover
and process for 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface. Let rest
several inches apart
for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool
dark area
and wait at least 2 days before opening.
Recipe Tip
Let the whole figs break apart naturally; do not cut them in half.
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