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Fresh Fig Freezer Jam
Breakfast American

Fresh Fig Freezer Jam

4.5

Prep
15 min
Cook
Total
30 min

Instructions

  1. 1 Mix sugar and figs together in a large glass or plastic bowl. Set aside, stirring occasionally, until sugar has dissolved slightly, about 15 minutes.
  2. 2 Stir lemon juice and pectin together in another glass or plastic bowl; pour into fig mixture and stir until sugar is fully dissolved.
  3. 3 Pour fig mixture into sterilized plastic canning containers, filling to within 1/4 inch of the top. Cover the containers and refrigerate or freeze.

By hellomelissa

Blueberry Fig Jam
Breakfast American

Blueberry Fig Jam

4.8

Prep
15 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Mash blueberries in a small bowl with a fork; transfer to a 3 ½-quart pot. Add figs, sugar, water, lime juice, and balsamic vinegar; lightly pulse with an immersion blender until mostly smooth and some chunks remain for texture.
  2. 2 Place the pot over medium-high heat; stir continuously until comes to a boil. Reduce heat to low; cook, stirring periodically, until thickened, 20 to 25 minutes. Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny. Remove jam from the heat when jam has thickened; cool slightly, about 10 minutes.
  3. 3 Pour jam into a sterilized jar with a hermetic seal. Cool completely before refrigerating.

By The Price Family

Fabulous Fig Scones
Breakfast American

Fabulous Fig Scones

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper; lightly sprinkle with flour.
  2. 2 Whisk 1 cup whole wheat flour, oats, baking powder, and salt together in a large bowl. Whisk oil and egg together in a separate bowl until smooth; whisk in honey. Stir oil mixture into flour mixture until just moistened. Toss figs and sugar together in a bowl to coat; fold into dough until evenly distributed.
  3. 3 Place dough in center of the prepared baking sheet; shape into a 7-inch circle.
  4. 4 Bake in the preheated oven for 10 minutes. Score dough into 8 pieces; continue baking until scones are cooked through and lightly browned on top, about 20 minutes more. Cut into 8 scones; slide every other scone back from center to allow cooling.

By BigShotsMom

Fresh Fig Oatmeal Muffins
Breakfast American

Fresh Fig Oatmeal Muffins

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. 2 Place ½ figs in a blender; blend until smooth. Chop remaining ½ figs with a knife.
  3. 3 Beat eggs, applesauce, white sugar, and brown sugar together in a bowl with an electric mixer until frothy; beat in blended and chopped figs, flaxseed meal, cinnamon, pumpkin pie spice, baking soda, and baking powder until blended. Gradually beat in flour with mixer on low speed; fold in oats until incorporated. Divide batter among the prepared muffin cups.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

By Chef Lizzie

Autumn Muffins
Breakfast American

Autumn Muffins

4.7

Prep
45 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper liners.
  2. 2 Whisk flour, brown sugar, white sugar, baking powder, cinnamon, ginger, baking soda, salt, and nutmeg together in a bowl; form a well in center. Stir milk, melted butter, and beaten eggs into the well until smooth. Stir in cranberries, apple, hazelnuts, and figs until incorporated. Spoon batter into the prepared muffin cups, filling each about ¾ full.
  3. 3 Bake in the preheated oven until a toothpick inserted into muffins comes out clean, 15 to 20 minutes.

By Jack D

Fig and Raisin Bread
Breakfast

Fig and Raisin Bread

Prep
25 min
Cook
20 min
Total
300 min

Instructions

  1. 1 Dissolve yeast in warm water. Add sugar to activate yeast. Add bread flour; sprinkle salt on top. Pour in raisins and figs; mix well.
  2. 2 Knead dough for about 10 minutes. Place in a large glass bowl and cover with plastic wrap. Let rise for 3 to 4 hours.
  3. 3 Turn dough out onto a floured surface. Pick up the side of the dough that's farthest from you and fold it inward, about 3/4 of the way across. Fold the last quarter of the dough all the way back over the far side, creating batard, or torpedo, shape. Press down on the seam with the side of your palm to seal it.
  4. 4 Preheat the oven to 475 degrees F (245 degrees C). Sprinkle some cornmeal over the dough and cover loosely; let proof for 45 minutes. Sprinkle more cornmeal onto a baking sheet; flip dough onto the sheet so the seam side faces up. Use a scoring tool or serrated knife to cut a few slashes into the top of the dough.
  5. 5 Bake in the preheated oven until top is golden brown and bottom sounds hollow when tapped, about 20 minutes. Let the loaf cool for at least 30 minutes, as it will continue to cook when it comes out of the oven.

By Diana71

Fig and Date Bread
Breakfast

Fig and Date Bread

4.6

Prep
25 min
Cook
55 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x4-inch baking pan.
  2. 2 Combine dates, figs, butter, and baking soda in a medium bowl. Pour in boiling water, stir well, and let stand for 15 minutes.
  3. 3 Beat sugar, walnuts, and eggs into date mixture.
  4. 4 Whisk both flours, baking powder, and salt together in a bowl. Stir flour mixture into date mixture just until blended. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 55 to 65 minutes.
  6. 6 Remove from the oven and cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

By CORWYNN DARKHOLME

Date and Fig Quick Bread
Breakfast

Date and Fig Quick Bread

3.8

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
  2. 2 Spread walnuts onto a baking sheet.
  3. 3 Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes. Set aside to cool.
  4. 4 Mix dates, figs, butter, and baking soda together in a bowl. Pour boiling water over the date mixture. Let sit for figs to slightly rehydrate, 15 to 20 minutes.
  5. 5 Stir sugar, walnuts, and eggs into date mixture. Whisk all-purpose flour, whole wheat flour, salt, and baking soda together in a separate bowl. Stir flour mixture into date mixture until batter is just combined. Pour batter into the prepared loaf pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By TerryWilson

Blueberry Banana Breakfast Bars
Breakfast

Blueberry Banana Breakfast Bars

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper, leaving 1 inch of parchment hanging over the sides.
  2. 2 Mix oats, figs, almonds, and 1/4 cup sunflower seeds together in a bowl.
  3. 3 Stir bananas, peanut butter, and honey together in a saucepan over medium-low heat until completely melted and smooth, about 5 minutes. Remove saucepan from heat.
  4. 4 Whisk egg whites together in a bowl until foamy. Mix banana mixture into egg whites and whisk until smooth; add oat mixture and stir until batter well combined. Fold blueberries into batter. Press batter into the prepared pan; top with flax seeds and 1 tablespoon sunflower seeds.
  5. 5 Bake in the preheated oven until golden, about 30 minutes. Cool completely before cutting into bars.

By qwerty06

Vegan Apple-Yogurt Parfait with Maca Powder
Breakfast

Vegan Apple-Yogurt Parfait with Maca Powder

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Combine carob powder and cacao powder in a small bowl. Add coconut milk little by little, mixing well until no lumps remain.
  2. 2 Mix applesauce and maca powder together in a bowl. Add raisins and 1 teaspoon maple syrup.
  3. 3 Mix shredded coconut and 2 teaspoons maple syrup together in a bowl.
  4. 4 Spoon layers of 1 tablespoon each carob mixture, maple coconut flakes, maca applesauce, and coconut yogurt, in that order, into 4 digestif glasses or small wine glasses. Cover the parfaits and refrigerate until very cold, at least 4 hours.
  5. 5 Decorate parfaits with figs, strawberries, and shaved chocolate.

By Little Bites of Beauty

Fresh Fig Preserves with Rum
Pantry American

Fresh Fig Preserves with Rum

Prep
15 min
Cook
35 min
Total
230 min

Instructions

  1. 1 Rinse figs well. Cut off stems and cut each fig in half or quarters, depending on their size.
  2. 2 Put figs and rum in a large pot over medium-high heat; bring to a light boil. Maintain a light boil and cook for 20 minutes. Stir in sugar, increase heat to high, and bring to a boil. Once boiling, cook for exactly 6 minutes.
  3. 3 Meanwhile, inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fig preserves are ready. Wash new, unused lids and rings in warm soapy water.
  4. 4 Remove fig preserves from the heat and distribute evenly into the hot, sterilized jars, 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. Put jars upside down on a clean cloth and leave until completely cool, 3 to 4 hours.
  5. 5 Store in a cool, dry place with no light.

By grossetti

Figs Stuffed with Almonds and Chips
Appetizer American

Figs Stuffed with Almonds and Chips

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat your oven to 350 degrees F (175 degrees C).
  2. 2 Cut each fig in half. (If you cannot find fresh figs and would like to use dried figs, cut a little opening in the top of the fig and make a pocket for the stuffing.)
  3. 3 In a small mixing bowl, combine chocolate chips, almonds, and wine. Spoon about 2 teaspoons of the stuffing mixture into each fig half.
  4. 4 Bake on a cookie sheet for 10 minutes.

By Robyn Webb

Mamma K's Fig Preserves with a Twist
Pantry American

Mamma K's Fig Preserves with a Twist

5.0

Prep
30 min
Cook
35 min
Total
3005 min

Instructions

  1. 1 Combine figs, sugar, gelatin mix, and lemon in a large pot; set aside for 1 hour. Bring to a boil; cook over medium heat, stirring often to prevent burning, until foam disappears and preserves are thick, 25 to 40 minutes.
  2. 2 Inspect three (1-pint) Mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until preserves ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 Pack preserves into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of 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.
  4. 4 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 10 minutes.
  5. 5 Remove jars from the stockpot and place on a cloth-covered or wooden surface, several inches apart, until cool. Press center of each lid with a finger to ensure the lid does not move up or down. Remove rings for storage and store in a cool, dark area; wait at least 2 days before opening.

By mammak

Elegant Fig Appetizers with Goat Cheese and Almonds
Appetizer American

Elegant Fig Appetizers with Goat Cheese and Almonds

4.6

Prep
15 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
  2. 2 Place fig halves, cut sides-up, onto a baking sheet; top each fig with about ½ teaspoon goat cheese. Place 1 almond on each goat cheese dollop; push slightly into each fig.
  3. 3 Broil in the preheated oven until cheese is soft and almonds turn a rich shade of brown, 2 to 3 minutes. Cool for 5 minutes.
  4. 4 Arrange figs on a serving platter; drizzle with honey and balsamic vinegar. Serve warm.

By ChristineM

Fig-Prosciutto Bites
Appetizer American

Fig-Prosciutto Bites

4.9

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Place goat cheese on a sheet of plastic wrap. Top with another sheet of plastic wrap and use a rolling pin to flatten into a 4x8-inch rectangle.
  2. 2 Remove the top sheet of plastic wrap and cover goat cheese with slices of prosciutto, slightly overlapping the edges. Cover prosciutto with a new sheet of plastic wrap and flip both sheets over so the goat cheese layer is now facing up.
  3. 3 Remove top sheet of plastic wrap. Cover goat cheese evenly with figs, basil, and black pepper. Starting from the long edge, roll tightly to form a log. Wrap log in plastic wrap and refrigerate at least 2 hours.

By SunnyDaysNora

Strawberry Fig Preserves
Pantry American

Strawberry Fig Preserves

4.7

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Mix figs and sugar together in a large saucepan, place over medium heat, and cook, stirring often, until sugar has dissolved. Mix in strawberry gelatin; bring the mixture to a boil and boil for 7 minutes. Mash preserves with a potato masher if desired.
  2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the fig preserves into the hot, sterilized jars, 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.
  3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  4. 4 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.

By Paula

Momma's Fresh Fig Preserves
Pantry American

Momma's Fresh Fig Preserves

5.0

Prep
15 min
Cook
185 min
Total
935 min

Instructions

  1. 1 Bring figs, sugar, lemon juice, ginger, cinnamon, vanilla, and salt to a simmer in a saucepan over medium heat; reduce heat and cook at a low simmer, stirring every 20 minutes, until reaches desired consistency, 3 to 4 hours.
  2. 2 Inspect 5 or 6 half pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fig preserves are ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 Pack fig preserves into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of 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.
  4. 4 Place a rack in 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 10 minutes.
  5. 5 Remove jars from stockpot; rest, several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings and store in a cool, dark area.

By MA McBridges

Fig Jam
Pantry American

Fig Jam

5.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Bring figs, water, sugar, cinnamon, allspice, and peppercorns to a boil in a saucepan over medium-high heat. Boil until figs begin to liquefy, about 10 minutes. Reduce heat and simmer, stirring frequently to break down the figs, until jam is slightly thickened, about 15 minutes more.
  2. 2 While jam is simmering, whisk lemon juice and agar-agar together. Set aside to gel.
  3. 3 Take jam off the heat and remove the cinnamon stick. Add the lemon mixture and mix well. Let cool slightly. Pour jam into a pint jar with a hermetic seal. Allow to cool completely before refrigerating.

By Buckwheat Queen

Fig Ice Cream
Dessert American

Fig Ice Cream

5.0

Prep
60 min
Cook
15 min
Total
480 min

Instructions

  1. 1 Soak figs in a bowl of water until softened, 3 to 4 hours. Drain figs and chop.
  2. 2 Combine chopped figs, 2 tablespoons sugar, and lemon juice in a medium pot over medium heat; cook and stir until sugar is dissolved and figs begin to break down, 4 to 5 minutes. Cool to room temperature, 15 to 20 minutes. Cover the pot with a lid; refrigerate.
  3. 3 Heat half-and-half in a heavy saucepan over medium-high heat until hot but not boiling, 5 to 6 minutes. Set aside.
  4. 4 Whisk ½ cup sugar, egg yolks, and salt in a large bowl until smooth; whisk in 1 to 2 tablespoons hot half-and-half, while continuously whisking, until egg mixture is slightly warmed. Pour egg mixture into remaining half-and-half in the saucepan; return to medium-low heat. Cook, whisking constantly, until custard is smooth and thickened, about 5 minutes.
  5. 5 Place saucepan with custard in the refrigerator, stirring occasionally, until chilled, about 30 minutes. Stir in sour cream and vanilla. Cover the saucepan; chill custard completely, at least 3 hours.
  6. 6 Pour custard into an ice cream maker and freeze according to manufacturer's instructions. Stir fig mixture into ice cream during the last 5 minutes of processing. Transfer fig ice cream to an airtight container and freeze until firm.

By Avrilicious

Fig Bars
Snack American

Fig Bars

4.4

Prep
20 min
Cook
55 min
Total
195 min

Instructions

  1. 1 Soak figs in water for 1 hour. Transfer the mixture to a small saucepan, add 1 cup sugar, and cook over medium heat until thick and spoonable, about 30 minutes or longer. Remove from the heat and let cool.
  2. 2 Meanwhile, beat butter and 1 cup of sugar in a large bowl with an electric mixer. Beat in milk and vanilla until smooth. Combine flour, baking powder, and salt in another bowl; stir into creamed mixture. Cover and refrigerate for 1 hour.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
  4. 4 Divide dough into two pieces; knead each piece five or six times. On a well-floured surface, roll each piece out to a 9x13-inch rectangle, about 1/4-inch thick. Line the prepared pan with one piece of dough, spread with fig mixture, then cover with remaining dough.
  5. 5 Bake in the preheated oven until golden brown, 25 to 30 minutes. Let cool, then cut into 20 squares.

By Saundra

Fig and Honey Jam with Walnuts
Snack American

Fig and Honey Jam with Walnuts

4.7

Prep
15 min
Cook
95 min
Total
110 min

Instructions

  1. 1 Combine figs, honey, water, butter, lemon juice, cinnamon, vanilla extract, cloves, salt, and ginger in a pot; bring to a boil. Reduce heat; simmer until figs are soft, about 1 hour and 15 minutes.
  2. 2 Purée fig mixture with an immersion blender until jam reaches desired consistency; stir in walnuts. Continue cooking until flavors meld, about 15 minutes more.
  3. 3 Pour jam into a container. Store in the refrigerator for up to one month.

By Rachel Swiger-Imhoff

Salmon with Fresh Fig and Balsamic Sauce
Dinner American

Salmon with Fresh Fig and Balsamic Sauce

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Melt 2 tablespoons butter in a skillet over medium heat. Add figs and sauté in melted butter until browned, 3 to 5 minutes. Add balsamic vinegar, chicken stock, honey, and thyme; bring to a simmer. Simmer until sauce begins to thicken, about 3 minutes. Lower heat and keep warm.
  2. 2 Meanwhile, season salmon with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat. Add salmon and sear both sides in the hot skillet. Reduce heat to medium and cook until fish flakes easily with a fork, about 7 minutes.
  3. 3 Top salmon fillets with equal amounts of fig sauce.

By LuLuinthekitchen

Arugula-Fig Salad with Creamy Gorgonzola
Lunch American

Arugula-Fig Salad with Creamy Gorgonzola

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified.
  2. 2 Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.

By Anastasia

Balsamic Braised Pork Tenderloins with Fresh Figs
Dinner American

Balsamic Braised Pork Tenderloins with Fresh Figs

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Pat tenderloins dry and remove silver skin, if present. Season with kosher salt and freshly ground pepper, to taste.
  3. 3 Pour oil into a large, oven-proof skillet and heat over medium-heat until oil shimmers. Carefully place seasoned tenderloins into the hot oil and brown on all sides, 7 to 10 minutes total.
  4. 4 Add sliced shallots around tenderloins and stir, about 1 minute. Add figs, chicken broth, and balsamic vinegar. When the mixture begins to bubble, sprinkle minced rosemary over everthing.
  5. 5 Cover, place in the preheated oven and bake until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  6. 6 Using tongs, remove pork from the skillet and place on a serving platter. With a slotted spoon, remove figs from the skillet and place around the tenderloins. Cover loosely with foil.
  7. 7 Place skillet back onto the stovetop over medium-high heat. Bring pan juices to a boil and allow to reduce to about 3/4 cup, 10 to 15 minutes.
  8. 8 Slice tenderloins, drizzle reduced liquid over the meat, and garnish with fresh rosemary sprigs, if desired.

By Bibi

Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction
Dinner American

Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Pat chicken thighs dry and season both sides with salt and pepper.
  2. 2 Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook, 3 to 4 minutes on each side. Add figs, chicken broth, balsamic vinegar, and shallot. Bring contents to a boil, cover, reduce heat, and let simmer until chicken thighs are no longer pink in the centers and an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), about 8 minutes. Transfer thighs to a serving plate and keep warm.
  3. 3 Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.
  4. 4 Add minced rosemary to the skillet contents, increase heat to medium-high, and allow contents to come to a full boil to create a the reduction. Continue to boil, stirring often, until liquid reduces to approximately 1 cup, 8 to 10 minutes. Drizzle balsamic reduction over chicken and figs and garnish with rosemary sprigs. Serve warm.

By Bibi

Real Fig Preserves
Pantry American

Real Fig Preserves

4.5

Prep
35 min
Cook
85 min
Total
3720 min

Instructions

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 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.
  5. 5 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.
  6. 6 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.
  7. 7 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.

By Dee