Lemon Infused Fig Preserves

Prepare a large container by filling it with cool, fresh water and adding baking soda to dissolve completely. Submerge the figs in this mixture and gently stir to clean them thoroughly. Drain off the water and rinse the figs with fresh, cool water to remove any remaining impurities. Repeat this process one more time.

Transfer the figs to a large cooking vessel and combine them with sugar, water, melted butter, lemon slices, lemon juice, cinnamon, vanilla, ginger, and cloves. Stir the mixture gently to dissolve the sugar, taking care not to damage the figs in the process.

Heat the mixture over medium heat until it reaches a boil. Reduce the heat and simmer, occasionally stirring to prevent the figs from sticking to the bottom of the pot, until they are golden brown and coated in a sweet syrup. This should take about 1 hour. If desired, add salt to balance the sweetness.

Meanwhile, inspect a batch of 8 half-pint jars for any signs of damage or wear. Discard any jars that are cracked or rusted, as these will not be suitable for canning. Immerse the remaining jars in simmering water until they are ready to be filled.

Clean and sanitize the lids and rings of the jars by washing them in warm soapy water. Pack the figs into the hot, sterilized jars and fill them with the sweet syrup, leaving about 1/4 inch of space at the top. Run a knife or thin spatula around the inside of each jar to remove any air bubbles that may have formed. Wipe the rims with a damp paper towel to ensure they are free from residue.

Place the jars on top of a rack in a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the pot using a jar holder. Pour in more boiling water to cover the jars by at least 1 inch, and then bring the water to a rolling boil. Cover the pot and process the jars for 15 minutes.

Remove the jars from the stockpot and place them on a cloth-covered or wood surface, leaving several inches of space between each jar. Let the jars rest for 12 to 24 hours, allowing the seals to form. Check each lid by pressing on it gently with your finger - if it moves, the seal is not secure. Store the jars in a cool, dark area and wait at least 2 days before opening them.