Fig Preserves with Fennle and Sage Honey
BASIC RATIO by wieght
5:4
BASIC RATIO by volume
3:2
2.2 pounds (1 kg) black mission or brown Turkey figs, about 6 cups halved
4 cups (800 g) sugar
1/2 cup sage honey
1/2 teaspoon or more wild fennel seed
3 California bay leaves
zest from one lemon
juice from one lemon
1 Figs don’t need much prep. Trim the stem end and the tiny button on the flower end. Halve for measurement purposes if working by volume, then quarter for cooking.
2 Layer figs, sugar, honey, lemon juice, and wild aromatics in a bowl. Macerate overnight.
3 Put in a pot and heat. I added the lemon zest at this point, but in the future would try adding it towards the end of cooking. Bring to a full boil and skim. Moderate heat and continue skimming, gently stirring or shaking to prevent figs from sticking to the pot and scorching. About 10 minutes cooking should reduce it sufficiently. Ladle into jars and process in boiling water for 10 minutes.
YIELD
2.2 pounds figs yielded 2.5 pints
2 x 8 oz
6 x 4 oz