I love fresh figs, but when there are too many to eat, a rare occurrence, I peel them, and cook down until I have a fruit syrup. Then I freeze it for future cooking/baking uses. I like to make a variation on an old Quaker oatmeal jam square recipe, using the fig puree in place of jam. If it is a bit too runny, I just cook it down more.
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Here's a very easy and delicious recipe for
Fig jam
1 lb fresh ripened figs
1/3 cup sugar
1/2 lemon (just juice)
1 tsp vanilla
2 tbsp water
Pinch of salt
Cook everything together 30 minutes
Blend
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