Fresh figs aren’t something I typically find in the grocery store around here in the Midwest. Luckily I have hookups on the West Coast that love to send me things like fresh figs, citrus, and other California delights. You may remember Megan of The Beef Jar when I featured her Pickled Blueberries recipe several weeks ago? She shares a
love obsession of all things canning and preserving. I was green with envy over the photos of her fresh figs she’s been picking on the ranch.
And bless her kind heart, she sent me a whole box of figs! I was in canning heaven! I made fig jam, I mean you can’t go wrong with jam! But I also decided to can some of the figs whole, almost like pickling them, with balsamic vinegar and honey for sweetness. I also threw in some fresh thyme from my garden. Just look at how gorgeous these are!
I can’t wait to try these on salads, alongside some delicious cheese and charcuterie, and of course just eating them out of the jar! I had some liquid left over, which I canned as well. It will be awesome as a reduction or in a salad dressing. Note that when you are using fresh figs, pick the ones that are slightly firm, not mushy to the touch.
- 2 cups honey
- 1 cup water
- 1 cup balsamic vinegar
- 1 pound fresh figs
- Per jar
- 1/2 teaspoon black peppercorns
- 1 spring thyme
- Place honey, water, and balsamic vinegar in a pot and bring to a boil. Add the figs, simmer 3-4 minutes. Remove from heat.
- In sterilized jars, add 1 sprig of thyme and the black peppercorns. Spoon the figs and liquid into each jar. Leave about 1/4 inch of headspace.
- If canning, remove any air bubbles with a knife and hot water bath process for 10 minutes. You can also let cool and store in refrigerator for use within a week or two without processing.
- Yields approximately 4 pints