This can be done a few ways. If you have the big white ones (LSU Gold/Purple or any other thick skinned kinds) then you'll probably want to skin and quarter them. For the little Celeste ones, we just cut off the stem and do them in half or whole. The ones we leave whole get poked a few times with a fork to let the moisture out. They're for my parents to munch on (Nathan doesn't eat them like that either). The cut ones get chopped up after drying for use as raisins. If you cut them up too much before drying then they run all over the place and make a mess. The colors on the tray are really pretty, no matter how figs taste. :)
The other main thing we do with figs is make preserves and conserve. We have preserves on the shelf still from last year, so the other day I did conserve.
2 qt chopped figs
3 C sugar
3 C brown sugar
¼ C lemon juice
Mix figs and sugar, slowly bring to boil, stirring occasionally til sugar dissolves.
Cook rapidly til thick, stirring frequently til thick.
Add lemon juice, cook 1 min longer.
Fill jars ¼” headspace.
BWB 15 min pints, 20 min quarts. (5 pints).
Can be doubled.
3 1/2 C chopped figs
1/2 C pecans
1 1/2 C white sugar
1 1/2 C brown sugar
1 1/2 C raisins
Cut all except nuts in small pieces. Cut pecans into biggish pieces. Cook until thick and transparent (about 1 hour). Pack in pints and boiling water bath for 15 minutes. Makes about 3 pints. It's OK to double this recipe.
If you have the misfortune of getting tender/sore/blistered fingers or other appendages when dealing with lots of figs (like my mom does) you have 2 options: wear good gloves to prevent it, or soak the sore parts in a solution of warm water and epsom salt. We tossed a few drops of tea tree oil in there too, but you don't have too. If you want to read more about it, look up figs, mallic acid, ficis dermatitis, any combonation should turn up something.
Shared on Little House Friday DIY Linky.