Try this conserve warm on bread to release its great aroma.
1. Cover figs with boiling water; let stand 10 minutes. Drain, stem, and chop.
2. In a large sauce pot, combine figs, sugar, spices, and apple juice. Bring slowly to a boil; stir until sugar dissolves. Cook rapidly until thick. Stir frequently to prevent sticking.
3. Add lemon juice; cook 1 minute longer. Remove from heat; stir in chopped walnuts.
4. Ladle hot into sterilized jars, leaving ¼” headspace. Cap and seal.
5. Process 15 minutes in water-bath canner.
MAKES 6 PINTS
- 5 pounds chopped figs
- 6 cups white sugar 1/8 teaspoon cinnamon
- 1/8 teaspoon allspice 1/8 teaspoon cardamom
- 1/8 teaspoon ginger
- ¼ cup apple juice
- ¼ cup lemon juice
- 1 cup chopped walnuts
- Fig Facts Figs arrived in America in the sixteenth century on Spanish boats. They are native to Asia Minor, where they appear in ancient writings dating back to 2500 b.c.e. Fig trees live up to 100 years, and the fruit is rich in iron and potassium.
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