Yes, another fig recipe. I have to. I have so many of them, I’m turning purple. My favorite part about having so many figs (besides eating them) is that I get to can them and enjoy them in the middle of winter, when I crave them. Canning is so much fun, it’s like trapping a season in a jar. While tomatoes don’t taste like tomatoes in Winter, you have the real deal sitting on your pantry. I always can figs two ways; I make jam which is great because I can use it in so many ways, not just with bread in the morning. Also, I slowly poach figs in panela and cinnamon for two hours until tender but still keeping them whole.