Prep Time: 25 minutes
Cook Time: 5 hours
Steeping time: 13 hours
Total Time: 18 hours, 25 minutes
Yield: Several Jars Caramelized Figs
- 6 1/2 pounds (3 kilos) perfectly ripe, blemish-free figs
- 1 cup (250 g) sugar (you can reduce this slightly if you want)
- 1 cup (250 ml) red wine vinegar
- A 1 to 2-inch (3-5 cm) piece of stick cinnamon, broken up
- 4 cloves
- Canning jars
The next day set the pot over a very low flame and simmer the figs, shaking them every now and then, for about 5 hours, or until the sauce has become quite thick, and the figs have become translucent.
Transfer the figs to clean canning jars, spoon the sauce over the figs, seal the jars, and put them in a large pot with cold water to cover.
Bring the pot to a boil and simmer the jars for 20 minutes to sterilize them, cool the jars on a rack, and store them in a cool dry place. They'll be ready in a couple of weeks and will keep well until the holiday season, when they will be perfect gifts.