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Ingredients
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2 teaspoons baking soda
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5 cups fresh figs, stems removed
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1 ½ cups white sugar
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1 cup water
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5 tablespoons butter
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1 medium lemon, thinly sliced into rounds
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1 tablespoon lemon juice
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1 ½ teaspoons ground cinnamon
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1 teaspoon vanilla extract
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1 teaspoon grated fresh ginger
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½ teaspoon ground cloves
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1 pinch salt, or to taste
Directions
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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.
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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.
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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.
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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.
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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.
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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.
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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.
Nutrition Facts (per serving)
36 | Calories |
1g | Fat |
7g | Carbs |
0g | Protein |
Nutrition Facts | |
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Servings Per Recipe 64 | |
Calories 36 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 1g | 3% |
Cholesterol 2mg | 1% |
Sodium 9mg | 0% |
Total Carbohydrate 7g | 3% |
Dietary Fiber 1g | 2% |
Protein 0g | 0% |
Vitamin C 2mg | 2% |
Calcium 7mg | 1% |
Iron 0mg | 1% |
Potassium 34mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.