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 Sharing a recipe and video showing how to make canned Figs in Spiced Honey….and a recipe for Spiced Fig Parfaits to use the canned figs – Perfect Fall/Winter Dessert

What do you do when… you purchased a pint of figs to make a dessert but then one thing leads to another and the dessert doesn’t get made and you have to go out of town and you don’t want the figs to go bad? Why you can them in a spiced honey syrup…of course!

This recipe for Canned Figs in Spiced Honey is a quick, small-batch preserve that elevates just about everything you pair it with. In fact, I’m also sharing my Spiced Fig Parfaits recipe made with these canned figs.  This dessert just speaks of fall and winter…it can be made ahead of time and is SOOO easy.

When I started out canning, I would reserve a whole day in the kitchen for the process. But then, once I got my system down, I realized just how quickly I could get my preserving done, especially when small-batch preserving. I can put up a couple of jars of a preserve in about the same time I could bake a batch of cookies.

So when I found myself with a pin of Black Mission Figs that I needed to do something with before we needed to head out of town, putting up a small batch of Canned Figs in Spiced Honey was the perfect solution.

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That Ball Complete Book of Home Preserving is my bible.  Even if I think I could make the recipe in my sleep, I double-check myself against the Ball Book…that whole botulism thing.

Fig Preserves in Spiced Honey

Yield: 2 pints

Prep Time: 10 minutes

Cook Time: 10 minutes

Canning Time: 1 hour

Total Time: 1 hour 20 minutes

You'll love this fig preserves recipe! We have a recipe and video showing how to can whole Figs in Spiced Honey....and a recipe for Spiced Fig Parfaits to use canned figs - Perfect Fall/Winter Dessert

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Ingredients

• 1 pint figs, I used Black Mission Figs
• 2 cups water
• 1 cup honey
• 1 orange, peel from the orange
• 4 cinnamon sticks
• 1 tsp whole cloves
• 2 tbsp lemon juice

Instructions

1. Prepare canner, jars, and lids. See The Ball Complete Book of Home Preserving for guidance. Lay out a clean towel, along with a small bowl of white vinegar (to wipe off rims) and your canning supplies on a clean counter.
2. Gently wash figs in vinegar
3. Put honey, water, orange zest, cinnamon and cloves in a pot. Bring to a boil and simmer for 3 minutes.
4. Add figs to the syrup and boil for 3 minutes.
5. Using a slotted spoon, pack the figs into prepared jars. 
6. Divide cinnamon sticks and cloves between the two jars.
7. Add 1 tbsp lemon juice to each jar
8. Fill jars to 1/2" headspace with honey syrup
9. Wipe rims with vinegar and 
10. Remove any air bubbles and adjust headspace.
11. Center lid on jar and screw band down until resistance is met, then increase to fingertip tight. Or, if using Weck Jar, place rubber gasket, glass lid and metal clips on the jar.
12. Place jars in canner, making sure they are completely covered with water by at least one inch.
13. Cover pot and bring to a boil
14. Boil for pints jars for full 45 minutes, or adjust for altitude via Ball Complete Book of Home Preserving. The time to bring your pot to a boil should not be counted in the minute boil time.
15. Once processing time is complete, remove the lid and wait for 5 minutes before taking the jars out of the pot.
16. Let rest, undisturbed, for 24 hours.  Refrigerate any unsealed jars.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 377 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 15mg Carbohydrates: 101g Fiber: 6g Sugar: 93g Protein: 2g

OK…so this was a 2-for-1 recipe bonus day! Not only do you get the recipe for Canned Figs in Spiced Honey, but…this recipe for Fig Parfait coincidentally uses said canned figs! Go Fig-ure! (see what I did there?)

Spiced Fig Parfait

Yield: 2 servings

Prep Time: 6 minutes

Total Time: 6 minutes

A decadent dessert of spiced figs, crushed gingersnaps and a spiced whipped cream

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Ingredients

• 3/4 cup heavy cream
• 1/2 cup sour cream
• 1/4 cup brown sugar
• 1/2 tsp vanilla
• 1/4 tsp cinnamon
• 3/4 cup crushed gingersnap cookies, I used Mi Del
• 1 pint Figs in Spiced Honey, or you can broil figs with a bit of brown sugar and cinnamon

Instructions

1. Add all ingredients to the bowl of a stand mixer and whip until it forms stiff peaks.
2. Layer whipped cream, crushed cookies and figs in a parfait glass or dessert bowl.

Notes

You can make this whipped cream ahead of time.  I made it 8 hours before serving and it was fine.  If it needs, just whip it with a whisk right before serving.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1089 Total Fat: 52g Saturated Fat: 29g Trans Fat: 2g Unsaturated Fat: 19g Cholesterol: 135mg Sodium: 478mg Carbohydrates: 153g Fiber: 10g Sugar: 95g Protein: 11g

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