Apples and figs make a lovely pair. Marilyn Markel, who shared this recipe with me, runs a cooking school at Southern Season’s Charleston, South Carolina, store. Southern Season is a chain of gourmet food and housewares stores that started in Chapel Hill, North Carolina. These preserves are good for slathering on biscuits or as a condiment for grilled pork.
1 cup apple cider
6 cups apples, such as Golden Delicious, Rome, or Stayman Winesap, peeled, cored, and sliced
1/2 cup diced dried figs
1/2 teaspoon butter
1 tablespoon fresh lemon juice
2 cups granulated sugar
2 cups brown sugar
1 (1.75-ounce) box of pectin
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Combine the apple cider, apples, figs, butter, and lemon juice in a large stainless-steel stockpot or enamel Dutch oven and bring to a boil. Cook for 10–12 minutes until the apples are tender.
Add the sugars, stirring gently. Add the pectin and bring to a boil for 1 minute. Remove from the heat and stir in the spices.
Ladle the preserves into hot, sterilized jars, leaving 1/4 inch of headspace. Follow the instructions for boiling-water canning on page 10. Process the jars for 10 minutes. These preserves can be enjoyed immediately.