real fig preserves

Ingredients

• Servings: 8
• 2 teaspoons baking soda
• 5 cups fresh figs, stems removed
• 1 cup water
• 1 1/2 cups white sugar
• 5 tablespoons butter
• 1 teaspoon vanilla extract
• 1 lemon, thinly sliced into rounds
• 1 tablespoon lemon juice
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon ground cloves
• 1 pinch salt, or to taste (optional)
• 8 half-pint canning jars with lids and rings

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• 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 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 . 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 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.