• Wash the figs in cold water and leave the stems intact.
  1 Pound figs
• Place figs whole in a single layer in a large, wide stockpot, Dutch oven, or saucepan.
• Sprinkle the figs with sugar, lemon juice, bourbon and spices. Leave the spices whole.
  ¾ Cup Sugar, 3 Tablespoon Lemon Juice, ¼ Cup bourbon, 1 star anise, 4 cloves all spice berries, 4 pepper corns, 2 cloves Cloves
• 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
• 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.
• Allow the syrup to bubble gently for 10 minutes or until figs begin to soften.
• Remove from heat leaving the over on the pot and allow to cool completely at room temperature. (8 to 12 hours)
• 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.
• Allow the preserved figs to cool completely before storing in the refrigerator.
• Use within a week or after cooling follow the water bath canning instructions below.

Canning Figs

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