There are oh so many figs this year! I can't explain it, not even going to try. I'm too busy eating figs, and giving them away and thinking up fig recipes and making fig preserves and chasing squirrels (yes, there are so many figs this year that the squirrels finally thought it was worth checking out).
This recipe is super simple but it does call for a caboodle of figs, about 30, so unless you have a fig tree or you have a friend who has a fig tree or you just won the lottery it may not be for you. Last I checked figs were selling anywhere from .50¢ to $1.00 each making this preserves a pretty pricey proposition!
However, if you happen to find yourself with a surfeit of figs I highly recommend this recipe. Not only is it out of this world on toasted bagels or crusty sourdough, it can also be an ingredient in other recipes. (Spoiler alert: figgy bars, coming to this blog near you soon)!
4 cups chopped figs (stems removed)
1/2 cup raw cane sugar
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1 teaspoon lemon juice or apple cider vinegar
Place all ingredients in a large, heavy bottomed pot. Cook on medium high, stirring often until mixture comes to a boil. Reduce heat to low and simmer for about 45 minutes or until mixture thickens, stirring occasional to keep mixture from sticking to the bottom of the pan. If your stirring spoon leaves a empty space when drawn through the mixture it's probably done.
Transfer cooled preserves into containers, cover and keep refrigerated. If you want to jar the preserves for later use follow these handy tips.
Makes about 3 cups.