Sterilize the jars and tongs.
Prepare jars, lids, and tongs by running through the sterilize setting on the dishwasher or covering them with water and boiling for 10 minutes. Do not remove from sanitized pot or dishwasher until needed.
Cook the figs
Place the honey, water, and balsamic vinegar in a pot ad bring to a boil. Add the figs, simmer 1-2 minutes, and remove from heat.
Jar & season the figs
Divide the figs evenly among the jars with sterile tongs. Cover with cooking liquid (leave about 1/4 inch at the top of the jar). Divide the peppercorns and herbs between jars. Attach lids.
Tip: If there’s any extra cooking liquid, save it as the base for a fantastic salad dressing!
Cook the figs again
Boil a large pot with water. Place the sealed jars in the pot, completely submerging them. Start a timer and boil this way for about 10 minutes. Let rest in the hot water about five minutes, then remove with tongs and let cool at room temperature.
Check the seal
The next day make sure each lid is sealed (there should be no flex up or down when you push down on the lid (same as with a tamper proof lid). Store in a cool, dry and dark place for up to 12 months. Tip: If jars have not sealed refrigerate immediately and eat them up within a week.
You’ll need one quart canning jar OR three to four 1/2 pint canning jars with lids and rings