Melanie Spiller & Coloratura Consulting
A Tonic for Ramshackle Wordsmiths
Copyright Melanie Spiller 2013. Do not copy without permission.
4 half-pint canning jars with lids and rings
1 1/4 pounds small firm-but-ripe Black
Mission figs (about 24)
- Fill a large pot with water, cover, and bring to a boil. Add the canning jars, lids, and rings along
with a set of tongs and a ladle, and simmer over low heat for about 10 minutes to sterilize. Cover the pot and turn off the heat.
- Set a metal rack in another large pot. Fill the pot with water, and then cover and bring to a boil.
- Meanwhile, in a medium saucepan,
combine the sugar, water, and balsamic vinegar and bring it to a boil, stirring to dissolve the sugar. Add the figs and simmer
over low heat, stirring a few times, until they are barely tender, about 10 minutes.
- Using the sterilized tongs, remove the jars from
the hot water and transfer to a large-rimmed baking sheet. Pack the figs into the hot jars and ladle the hot balsamic vinegar over
them, leaving 1/2 inch of space at the top. Using the tongs, place the lids on the jars followed by the rings. Screw on the lids securely
but not too tightly.
- Using canning tongs, lower the jars onto the rack in the pot of boiling water, making sure the tops of the jars
are covered by at least 1 inch of water. Boil the jarred figs over high heat for 15 minutes. Using the canning tongs, transfer the
jars to a rack to cool until the lids seal (they will look concave); refrigerate any jars that do not seal. Store the sealed jars
in a cool, dark place for up to 6 months.