Fig Honey

• 2 lbs figs, dried
• 1 gallon water

1. Place a saucer in the freezer for later use.
2. Cut figs in half and in a pot with the water and bring to a boil.
3. Lower heat to a simmer and cook for about an hour or until the liquid is reduced by at least half and the figs are soft.
4. Drain the figs using a muslin-lined colander over a bowl.
5. When the figs are cool enough to handle, squeeze to remove as much liquid as you can.
6. Place the strained liquid into a saucepan and bring to the boil.
7. Turn down to a simmer and cook for about twenty minutes reducing it further.
8. Test several drops of hot syrup on the cold saucer for a dense, honey-like consistency.
9. Pour the fig honey into clean, sterilized, warm jars and use safe canning technique to seal.
10. This does not include cooling or canning time.

gallon water

Taken from www.food.com/recipe/fig-honey-506063 (may not work)