While the boys were at tae kwon do last night, I decided to do something with the figs coming ripe on our tree. Our tree is a mystery white variety, and I find them a bit tasteless.
The birds had started on some of the ripest figs, but there were plenty left (4 pounds worth). But the fig beetles aren't out yet, so there are actual whole ripe figs (yay!).
I made up a recipe using about 4 online ones as guides. The labels came from All About Orange. I used the blank label, printed on full-page stickers on my inkjet printer, then covered in contact paper and cut out with my circle cutter.
Spiced Fig Preserve
3.75 pound washed, de-stemmed figs
4.5 cups sugar
4 cups water
3T lemon juice
1.5 t ground cinnamon
1 t ground ginger
.5 t ground cloves
.75 t vanilla extract
Chop figs, there will be about 9 cups worth. Set aside. Put water and sugar in large Dutch oven, cook until sugar dissolves. Add figs, lemon juice, spices, and extract. Bring to a boil, then turn down to a heavy simmer. Cook down for about 45 minutes, mixture will thicken, and be about 200°. Put in sterilized jars, water bath process 10 minutes.
Linked to: Sew Darn Crafty