298810 Thu Oct 14 20:14:12 -0700 2004 1 27 General Chowhounding Topics 0 1653413 Looking for both basic and interesting variations of fig jam, conserve and alcoholic preserving methods. Also, any tips on drying figs without a proper dehydrator. Thanks! Thu Oct 14 20:14:12 -0700 2004 0 agrodolce 1 1653775 I just made this.. 4 cups chopped (mashed) fruit 1/2 cup water 1-2 cup sugar (less if fruit is very sweet) 1/4 cup lemon juice Prep fruit by cutting off stem end. In stainless steel pan, bring fruit and water to boil. Add 1 cup sugar and the lemon juice and continue to boil. Taste to see if mixture is sweet enough. Add more sugar if you think it needs it. Stir often and watch for steam to stop rising. Mixture will become darker and the fruit will disappear. Check for jelling by dropping on a ice cold saucer. I hav not tried to make fig liquer but you could try macerating crushed figs in vodka and simple syrup. As figs vary wildly in sweetness I would add the simple syrup in stages after macerating in vodka. Again I have not tried this, so I would check the infused liquid after several days. I usually macerate for several weeks to months depending on the fruit. I screwed up a pomegranate infusion when I crushed the fruit too much and left it macerate over a week. When I checked it there was a really off aroma and flavor. A friend got a really good result but he did not crushed the seeds. So pay attention to the fig in vodka to make sure it doesn't over macerate. Good luck. Tue Oct 19 03:14:50 -0700 2004 1653413 0 Food Tyrant