You’ll want to return to this recipe again and again so you have a jar or two on hand all season long.
Makes about 3 cups
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- 2 pounds fresh, ripe, firm whole figs, stems trimmed
- 2 cups sugar
- 1 cup water
- ½ medium lemon, cut crosswise into ¼-inch-thick slices, seeds removed
- 1 tablespoon fresh lemon juice
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- 2 whole cloves
- ¼ teaspoon kosher salt
- Gently wash figs under cold water; place in a large Dutch oven. Stir in sugar, 1 cup water, lemon slices, lemon juice, cinnamon stick, vanilla, cloves, and salt.
- Bring mixture to a boil over medium-high heat. Reduce heat to medium; cook, stirring occasionally, until figs are tender and syrup mixture is thickened, 50 to 60 minutes. (Syrup mixture will become more jam-like as it cools.)
- Remove from heat and let cool to room temperature. Remove and discard cinnamon stick and cloves. Transfer fig mixture to a clean, 24-ounce glass jar with lid. Cover tightly and refrigerate for up to 1 month.