Anonymous wrote:We had a tree when I was a kid and my mom used to pack them in jars with a simple syrup. It turned the syrup into a delicious fig syrup, great on pancakes, and the figs themselves became these delicious sweet candies items bursting with sweet syrup when you bit into them. You could use them on pork or in oatmeal or with cheese or whatever. So good. I miss those. I think it was easier than making jam.
I ended up doing the even lazier version of this - I'm attempting a cheong with a few pounds of them, which just required putting them in a sterile jar with the equal weight of sugar and then keeping an eye on it and putting it in the fridge when I saw signs of fermentation. I love the idea of using the syrup on pancakes! Thanks for sharing!