All the rain in June and July this year made for a bumper crop on the fig tree I have access to in South Austin. I was able to collect about 19 pounds of figs on two trips south!

Recipes:

Liber & Company Blood Orange Cordial

• 1 quart pureed fresh figs (stems, thick skins, and blemishes removed)
• 28 oz Liber & Company Blood Orange Cordial
  (https://www.liberandcompany.com/collections/syrups/products/blood-orange-cordial)

Vanilla Rum with Coconut Sugar

• 1 quart pureed fresh figs (stems, thick skins, and blemishes removed)
• 1 Tbsp lemon juice
• 1 cup granulated sugar
• 1 cup coconut sugar
• 5 tsp vanilla rum

Honey Pecan

• 1 quart chopped fresh figs (stems, thick skins, and blemishes removed)
• 3 tablespoons lemon juice 
• 1 ⅓ cups honey 
• 1 ⅓ cup of chopped pecans 

Honey Thyme

• 1 quart pureed fresh figs (stems, thick skins, and blemishes removed)
• 3 tablespoon lemon juice
• Zest of 2 lemons
• 1 ⅓ cup granulated sugar
• 3 tablespoons honey
• 6 sprigs thyme leaves (pulled off of stems)

Orange Fig Jam

• 1 quart pureed fresh figs (stems, thick skins, and blemishes removed)
• 4 Tbsp lemon juice
• 2 cups granulated sugar
• ½ cup fresh squeezed orange juice
• Zest of ½ orange

Spiced Fig Jam

• 1 quart pureed fresh figs (stems, thick skins, and blemishes removed)
• 5 tsp lemon juice
• 1 cooking apple cored, peeled and diced
• 2 ⅔ cup granulated sugar
• 1″ knob fresh ginger
• 1 cinnamon stick
• 5-6 cardamon pods
• ~ ½ tsp fresh grated nutmeg

Black Fig Vinegar

• 1 quart pureed fresh figs (stems, thick skins, and blemishes removed)
• 4 tsp fresth lemon juice
• 2 cups granulated sugar
• 1/4 cup black fig vinegar

Port Vanilla

• 1 quart pureed fresh figs (stems, thick skins, and blemishes removed)
• 2 Tbsp fresth lemon juice
• 2 cups granulated sugar
• 3 rum-depleted vanilla beans, scraped
• 3 oz Port
• pinch of salt