As usual Bass, good posting. Also, your package is in the mail.

Aw Bass you still have your tree's out and they still have figs at least you can look at them! : )
Mine are sleeping, i had a frost burn on tip of italian unknown so i put them away they all lost leaves it seemed at same time but weather here has been up and down like most parts i guess. If this post was a couple weeks earlier i could have tried that recipe with the unknown as usual i had many large unripe figs some had turned but were not worth talking about , but thanks for shareing that recipe it looks greeat i like that picture of when there done so i can try next fall, thanks again.
Martin

Great! Now I don't have to compost them anymore.

It's a really excellent alternative solution to composting.
How many cloves are a "little bit"? I don't want to overdose it with cloves.
Have you tried to add some cinnamon? I think that could be worth a try.

I used about 1 teaspoon of cloves. Cinnoamon sticks have samiliarity to cloves but it's a lot stronger.
bon apetit

Wow Iv picked my figs and will make it tomorrow. Thanks so much for sharing

I just read it is extremely important to follow the procedure ( boiling at least twice, removing the stem ). As the white latex like liquid is toxic and lots of allergies, sore lips etc

I've just made this, but at no point did I see any white latex-like liquid oozing from the figs, not even when I picked them. The figs were hardish, but not stonelike. I pierced them with a skewer and soaked in water overnight, then boiled them 3 times in fresh water before stewing in the sugar syrup. Do you think they might still have any of the toxicity in them or will they be safe to eat?

Can i use brown suger.

Can i use brown suger and ginger sticks

Can i use brown suger. Regards Kevin

Most of these recipes call for using nearly full sized figs, can you use those that are still smaller and immature or will they be too "green"? My figs came on late this year and now it's frost time already!

Some of my unripe figs have been nipped by cold and are beginning to soften and droop as if ripe but the bottom has not opened so I don't believe they are. Can these still be used in a recipe like this and successfully mixed with the harder and greener figs? I am looking forward to not seeing so many figs go to waste this year when winter weather hits.

Variations, any flavor. Ginger, cinnamon, vanilla bean…

There is information out there about how to force ripen figs on the tree. You need to trim several ends off the woody stems and remove some leaves. The fig will send hormones out and help the remaining fruit ripen.