Here is that recipe, which I have adapted for use with almost any of our specialty sugars as well as with a variety of similarly textured fruits: apricots, plumbs, peaches, berries...pumpkin???, apples??? Give it a try!
What you will need:
2 lbs ripe, pealed fruit (if you're using figs - that's about 20)
2 C specialty sugar: Gingerbread, Spice Cake, and Signature Spiced all work very well.
1/4 C molasses
What you do:
So easy. Just stir all of the ingredients into your slow cooker, cover, cook on low for 4 hours, let it cool to room temp, break up any chunks with an emersion blender (or zip it up in a food processor), and transfer it to sterilized jars. It will keep in the fridge for 3 months.
Because the spices in this recipe are reminiscent of the Fall, utilize it for gifts and treats when the holidays come around by freezing that ripe, seasonal fruit you don't want going to waste and thawing it out for use in November!
