Learn how to preserve figs without added sugar. A nutritionist-approved, 3-ingredient recipe perfect for kefir or yogurt.
Equipment
- 1 pot
- 6 16 oz glass jars
Ingredients
- 6.5 lb figs
- 1 lemon (only the juice)
- 2 cinnamon sticks
- 1 vanilla bean
- 1 cup mineral or filtered water
Instructions
Peel the figs if desired, or leave them whole if they are small. If they are very large, cut them in half.
Place the figs in a pot with the cinnamon sticks, lemon juice, vanilla bean seeds, and a bit of water. Let them simmer gently for about 20 minutes. You are looking for the fruit to become tender and the liquid to thicken slightly into a natural syrup.
Sterilization: While the figs simmer, boil your glass jars in water to ensure they are completely sterile.
Packing: While the compote is still warm, pack the figs and the syrup into the jars.
Seal the jars and boil them again in a water bath to create a vacuum seal. This ensures they stay shelf-stable for months.
