Putting up preserves is a big deal, if you want to store them and eat them later. I just cooked the batch up, and will keep it in the refrigerator.
Chop the figs in quarters. In a sauce pan, add a little wine, sugar to taste, cinnamon and thinly sliced lemons. Ginger would be good too.
Gently boil, stirring frequently. Keep it at a low flame (1 or 2 on the induction top) and stir frequently to prevent burning.
At some point, you can use the immersion blender.
It turns amber and eventually cooks way down. The second batch I made, I didn't cook at as high a temp (as described above) and it didn't burn, but it also didn't turn amber. Each kind of fig will have a different color palette.
Put the spread/jam in a glass jar so you can admire the contents!
