Yield: about one quart
- 2 lbs. Mission figs, stemmed and coarsely diced
- 3/4 cup honey
- ½ cup Port (I used a local Merlot Port from Trentadue Winery)
- ¼ tsp. salt, or more to taste
- 1 small Meyer lemon, seeded and finely diced (skin and flesh), or the zest and juice from a regular lemon
- dash of ground cinnamon — not more than 1/8 tsp., or it will overwhelm the flavors
- Dash of Sriracha sauce or your favorite hot sauce
Combine figs with remaining ingredients except hot sauce in a 2-quart pot. Bring to a simmer, and cook until thick, about 15-20 minutes, on medium heat. Stir frequently to be sure the mixture doesn’t stick. The finished product will be thickly syrupy. Test a bit by letting it cool on a spoon. It shouldn't be runny.
Taste the mixture, and if it needs a bit more lemon juice or salt, add it in, then add the dash of Sriracha sauce at the end. I use my homemade, which is very hot from my home-grown peppers, but commercial should be fine too. This is a perfect condiment to can and give as a gift. I made four small one-cup jars, which I processed in a water bath for 20 minutes, and still had a bit more to nibble on. If you don’t can the conserve, store it in the refrigerator. It should keep for about a month; there’s not as much sugar in it as a jam, so it won’t last forever.
Use as a condiment with cheese, duck, paté.
Here's my figs, how they look cut, when they start cooking, finish cooking, and in the jars!