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Author Notes: When we have lots of fresh fig (every summer, twice) I make this. The lemon cuts the sweetness of the fruit and cinnamon adds a little something special without tasting like cinnamon. I make some without and with pecans stirred in last minute. I've also used the crock pot to cook this down, about 4 hours. Too bad my Meyer lemons and figs aren't ripe at same time... —augustabeth
Makes 8 half pints
pounds Fresh figs, washed, trimmed, halved and sliced
Lemons quartered, thinly sliced
cups Pecan halves cut in half, or pieces
- Combine all ingredients except pecans in a large, heavy saucepan.
- Bring to a boil, stirring so nothing sticks to the bottom of pan.
- Once boiling, reduce heat and simmer for about an hour.
- Stir in pecans and spoon into hot, sterilized jars. Keeps in fridge for several weeks. This recipe can be processed in a water bath for 8 minutes.