Try this conserve warm on bread to release its great aroma.
Makes: 6 pintsHands-on: 45 minutesTotal: 1 hour 10 minutesDifficulty: Medium
Makes: 6 pints
- 5 lbs. chopped figs
- 6 cups white sugar
- ⅛ tsp. cinnamon
- ⅛ tsp. allspice
- ⅛ tsp. cardamom
- ⅛ tsp. ginger
- ¾ cup apple juice
- ¼ cup lemon juice
- 1 cup chopped walnuts
- Cover figs with boiling water; let stand 10 minutes. Drain, stem, and chop.
- In a large saucepan, combine figs, sugar, spices, and apple juice. Bring slowly to a boil over medium-high; stir until sugar dissolves. Cook about 15 minutes, until thick. Stir frequently to prevent sticking.
- Add lemon juice; cook 1 minute longer. Remove from heat; stir in chopped walnuts.
- Ladle hot into sterilized jars, leaving ¼" headspace. Cap and seal. Process 15 minutes in water-bath canner.