1. Wash the figs in cold water and leave the stems intact.
   1 Pound (453 ⅗ Gram) figs
2. Place figs whole in a single layer in a large, wide stockpot, Dutch oven, or saucepan.
3. Sprinkle the figs with sugar, lemon juice, bourbon and spices. Leave the spices whole.
   ¾ Cup (150 Gram) Sugar, 3 Tablespoon Lemon Juice, ¼ Cup (59 ⅐ ml) bourbon, 1 star anise, 4 cloves all spice berries, 4 pepper corns, 2 cloves Cloves
4. Place pot over low heat, the lowest heat level, and slowly bring figs to a gentle bubble without stirring the figs. DO NOT ALLOW TO BOIL
5. Once you see bubbles forming around the figs, the sugar should be completely dissolved and it is time to cover the pan with a lid.
6. Allow the syrup to bubble gently for 10 minutes or until figs begin to soften.
7. Remove from heat leaving the over on the pot and allow to cool completely at room temperature. (8 to 12 hours)
8. Return pan to the lowest heat setting and repeat the process of bringing the syrup slowly to a bubble and gently poach or bubble for 10 minutes.
9. Allow the preserved figs to cool completely before storing in the refrigerator.
10. Use within a week or after cooling follow the water bath canning instructions below.

Canning Figs

1. Prepare your hot water bath canner and heat the canning jars. Read canning 101 for help.
2. Return fruit to a gentle simmer.
3. Using tongs, gently place each fin into a hot, sterilized 1-pint canning jars and pour the hot syrup over the preserved figs. (discard the spices and lemon rind)
4. Leaving ½-inch headspace at the top of the mason jar.
5. Remove air bubbles. Wipe rims of jars. Center lid on jar and adjust band to fingertip-tight.
6. Place jar on the rack elevated over simmering water in a boiling water bath, repeat until all jars are filled.
7. Lower the rack into simmering water. Cover with enough water to cover the jars by 1 inch.
8. Adjust heat to medium-high, cover canner and bring water to a full rolling boil.
9. Process half pint jelly jars 10 minutes and pint jars for 15 minutes (or 15 minutes if your altitude is above 6,000 feet)
10. Turn off heat and remove cover.
11. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose.
12. Cool 12 hours. Test seals. Label and store jars.