FIG SYRUP & CANNING

FIG SYRUP
Note this has been updated.  

This is the best and it is so easy to make.  You (can) make a little or a lot depending on how many figs you have. 
NOTE: If you make more, your probably going to want to can some. 

                                            This was 5 cup figs to 5 cups sugar. 1 cup water.

Please note:  Take care and watch your syrup, if you feel at any time these recipe need to be changed to fit your need, do so.  

INGREDIENTS (IN QUANTITIES)

1.   5 cups of fresh figs to 5 cups of sugar & two split vanilla beans.  1 cup of water.

2    4 cups figs to 4 cups sugar & one or two split vanilla beans.   1/2 cup water.

3.  3 to 3 cup sugar, one vanilla bean. 1/2 cup water.

4.  2 to 2 cups of sugar, one vanilla bean.  1/2 water.

5. 1 to 1 cup sugar , half of a vanilla bean.  1/4 Tablespoons water. 

Note:  Make sure for smaller batches to use a smaller pot.  And if you feel that you need to add a tad more water, add in Tablespoons at a time to each of the above.  But take caution if you add too much water you won't get syrup. 

If your going to make a big batch let say above 5 to 5, maybe 8 to 8. Your probably going to need to can them.  

Now don't freak out canning is beyond easy all you have to do is have canning jars lids and tops and  boil water. I will explain that further down. 

FIRST: 
Wash the figs gently and cut the steams off, put all into a Dutch oven or large soup pot.

Second. 
Pour sugar and add vanilla beans and water.

Third: 
Bring to a boil with lid on and then as soon as it boils, turn to low and let cook for 1 hour.   Stir occasionally.  Check the syrup with a spoon, if it is still too watery, it is ok to let them cook for another 15 minutes to half hour.  That's is ok. 

CANNING:
For a ratio of 5 to 5 I was able to use 4 canning jars for the figs and one for the syrup. So depending on the size of your figs always have to more jars just in case.

1st add all the jars, lids and screw lids to a large pot and cover all with water and bring to a nice rolling boil to sterilize the jars.  Also if you have metal tongs dip them in the water to sterilize them too.   Have a clean dish towel laid out to where your going to have the jar when their finished being filled.  

2. With the water still boiling carefully remove the mason jars and set them on the towel one by one.  With the sterilized tongs grab the figs one by one and fill the jars snuggly.  Next sterilize a ladle in the boiling water and ladle up the syrup and pour over the figs until they are submerged in the jar. You might have to remove some and add some to make them all snug. Also take a butter knife sterilize it and poke it in between the fig to release air bubbles. 

3. With the tongs grab the lids and cover all the jars, now grab the screw on lid and add them. With a clean towel carefully tighten the screw on lids.   Let the jars rest a bit, then go back and tighten them even more as tight as you can.   Cover them with a towel and they will seal them selves.

4.  Now for the syrup that left in the bottom of the pot.   Ladle it out into a sterilized mason jar, two if need be and also seal it.  

You can add this to oat meal for breakfast, add it to the Fig Cookie recipe,  pancakes,  polenta, any thing you can imagine.  It's so yummy.  

Enjoy creating your own culinary delights.