Photo: Brian Woodcock; Styling: Claire Spollen  
Active Time
1 Hour
Total Time
30 Hours 45 Mins
Yields about 4 pints (serving size: 1 fig)

This recipe will work with any fresh figs you have, such as Brown Turkey, Calimyrna, or Black Mission. Enjoy them as a simple dessert on their own, served with ice cream or yogurt, or as a salad topper. Store in a cool, dry place for up to 1 year.

How to Make It

Step 1

Wash figs a few at a time by quickly dipping into a large bowl of cool water. Drain in a single layer on a thick kitchen towel. Place figs in a single layer in a large, wide stockpot, Dutch oven, or saucepan. Cover figs with sugar; cover pan, and chill overnight or for up to 2 days.

Step 2

Place pan over low heat, and slowly bring figs to a gentle simmer without stirring (about 1 hour and 45 minutes; do not let mixture come to a boil). Partially cover pan; simmer gently for 10 minutes or until figs begin to soften. Remove from heat; cover completely. Let stand 8 to 12 hours. Return pan to low heat, and repeat process twice, reducing stand time to 4 hours after last simmer.

Step 3

Return fruit to a simmer; carefully spoon hot fruit evenly into 4 or 5 hot, sterilized 1-pint canning jars, reserving syrup in pan.

Step 4

Bring syrup in stockpot to a boil over medium, skimming if necessary. Remove from heat; stir in brandy.

Step 5

Cover fruit with hot syrup, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover jars immediately with their metal lids and screw-on bands. Process in boiling-water bath 10 minutes.

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