Fig Honey

1. 1

   Place a saucer in the freezer for later use.

2. 2

   Cut figs in half and in a pot with the water and bring to a boil.

3. 3

   Lower heat to a simmer and cook for about an hour or until the liquid is reduced by at least half and the figs are soft.

4. 4

   Drain the figs using a muslin-lined colander over a bowl.

5. 5

   When the figs are cool enough to handle, squeeze to remove as much liquid as you can.

6. 6

   Place the strained liquid into a saucepan and bring to the boil.

7. 7

   Turn down to a simmer and cook for about twenty minutes reducing it further.

8. 8

   Test several drops of hot syrup on the cold saucer for a dense, honey-like consistency.

9. 9

   Pour the fig honey into clean, sterilized, warm jars and use safe canning technique to seal.

10. 10

    This does not include cooling or canning time.

No additional tips available.