When you start canning stuff, you also start looking for ways to use them up! A few years ago, I started canning figs. Fortunately, when I expressed interest to my mother and mother-in-law, they both became a great source for fresh figs.
One year, my mother’s friend had a bumper crop of figs. They had run out of room to store them in, and also run out of people who wanted them.
My mom brought them to father-in-law’s, who placed them single layer on cookie sheets and then placed them in the freezer. The next weekend, I went over there and transferred all the figs to ziploc bags, placed them in an ice chest, and returned home with about 7 fully stuffed gallon bags of individually frozen figs. Each bag weighed right at 4 pounds, a good weight for making small batches of fig preserves.
Here is one great way to use up an 8- or 16-ounce jar of whole fig preserves or fig jam.
To make the Blue Cheese Spread, you will need:
8 ounces of cream cheese, at room temperature
1 tablespoon finely minced white or red onion
4 to 6 ounces blue cheese, crumbled