Figs in Vanilla Syrup

My wonderful supply of figs is coming to an end. After making fig and apple chutney, fig ginger and walnut chutney and dehydrating some, my final way of using them is to use a recipe of a friend's mum. She and her husband run a bed and breakfast and have the most wonderful garden. She makes a huge range of pickles, chutneys and preserves which I have been lucky to have been the recipient of in the past.

This is a recipe that make me glad the rest of my family are not that keen on figs! These jars of yumminess will be mine for a special treat when I need it!

Thank goodness for the newspaper in the oven, they overflowed a bit. I think this was because I filled them too much.

Figs in Vanilla Syrup 8-9 firm fresh figs, 100g. sugar, 
400mls water, 
1 vanilla pod, split lengthways, 
1/2 teasp citric acid. 

1. Pack figs in warm (500g) jar. 

2. Boil together for 1 minute, sugar, water & vanilla pod. 

3. Remove Vanilla pod & scrape out seeds, stir back in with citric acid. Tuck bean down side of jar. 

4. Pour syrup over figs and cover almost to brim with syrup (add boiling water if necessary) & seal the jar. Stand on several thicknesses of folded newspaper in 150 deg oven and bake 40 minutes until syrup turns a delicate pink & figs are just starting to rise in the jar. 

5. Using oven gloves, transfer jars to a wooden board, tighten the lids and leave to seal & cool.

Fig and Apple Chutney

Figs seem to be a bit of an acquired taste. I used to hate the tiny crunchy seeds but just love them now. I've got a fig tree growing in a bonsai bag but it probably needs a bit more care and attention if it is going to produce more than a few figs each year.
I was able to order a couple of bags of figs with my Oooby box delivery recently and then had a mystery bag left for me by a family member, who followed that up with another bag.
So I have been frantically looking for fig preserving recipes.

This one was one I resorted to prior to a supermarket visit when I didn't have much in the house to cook with. It is nice, but quite sweet.
Of course I had to add things to it...not sure why I can't stop messing with recipes but my additions improved it I think.

I also used the dehydrator to dry some half figs. Not the best result but I think I can still use them.

Fig and Apple Chutney

500 g of fresh figs 
2 apples 
1 1/4 cup (150g) of sugar 
1 / 2 cup cider vinegar (or raspberry) 
1 / 2 teaspoon cinnamon (or allspice) 
1 pinch of Espelette pepper (I used chilli flakes...about a quarter of a tsp)
Salt and pepper 

I also added 1/4 cup balsamic vinegar

COOKING INSTRUCTION FOR THE FIGS AND APPLE CHUTNEY 
Clean the figs. Cut them into quarters. Peel and cut apples into cubes. 
Put everything in a saucepan with the sugar, vinegar, spices and a pinch of salt. 
Heat until boiling. Reduce heat and cook for 30 minutes. Stir occasionally. 
Spread the hot chutney in jars which have been boiled first. 
Close immediately. Turn the jars until completely cooled. 
Wait 48 hours before consuming. 

The fig chutney jars can be stored in the refrigerator.