I don't know about figs, but we just made blackberry syrup. Yummy on french toast.

Dunno if you enjoy alcoholic drinks but you can steep berries in sugar and plain vodka for a few weeks in a big jar and the strain for a delicious liquor.

Thanks for the info Krystyna. I found and bought a Kadota fig tree yesterday at local home improvement store. It's going in my back yard today. It already has some little figs growing. Yay!

I just checked some recipe books. Figs and Proscuitto (instead of melon); fig-rhubarb marmalade; steamed fig pudding; blackberry cordial; blackberry brandy. My cookbook also suggested using blackberries in any recipe that calls for raspberries.

And next year or the year after, you'll be asking "What do I do with all these figs??" Don't forget to water, water, water.

Also swimming in raspberries :eek:

Melissa Clark has a fig shish kebab & a cake in today's NY Times. Her recipes are very reliable. I'm sure you can find them online. Alas, I have to buy my figs! Yummo!

Freezing berry juice.
 

After picking and rinsing, I freeze the juice for making jelly> I run the berries twice through the juicer. freeze the juice in jar. When out of jelly I get a box of pectin, go by the instructions and make 4 pint jars of jelly. I make a bunch of jelly, sell them at Art and Craft shows. I had so many berries I had to do something so I sell at shows. Good luck!

Betty what do you charge?

I have a frend, with a very productive fig tree, who accidentally made fig butter from some of her frozen figs, and reported it was delicious. She was just trying to reduce the quantity to take less freezer space so dumped a frozen mass in a pan, cooked over low heat for a long time, stirring occasionally. Tasted it and thought it was yummy; no sugar needed, she said. I'll try it myself next time I see her and get some of those figs! I did make a fruit sauce with a jar of her frozen figs but was disappointed at its lack of flavor; it was just cooked, mashed a bit, and thickend with a bit of cornstarch; I think the fig butter will be much better with the concentration of flavor from cooking down.