Prepare the Fruit: Rinse the cranberries, discarding any that are soft or discolored. Trim the stems from the figs, quarter them, and slice thinly.
Peel, core, and coarsely chop the apples. Finely chop one whole lemon, peel and all, making sure to remove any seeds. Juice the second lemon and set the juice aside.
Cook the Fruit Base: In a large, heavy-bottomed pot or enameled kettle, combine the prepared cranberries, figs, apples, chopped whole lemon, reserved lemon juice, and water.
Heat over medium-low, stirring occasionally, until the cranberries begin to pop and release their juices.
Simmer to Tenderness: Increase the heat slightly to bring the mixture to a gentle simmer.
Continue to cook, stirring often to prevent sticking, until all the fruit is tender and has broken down, about 15-20 minutes.
Dissolve the Sugar: Add the sugar to the pot.
Stir continuously over low heat until the sugar has completely dissolved and the mixture is no longer grainy.
Boil to Set: Increase the heat to high and bring the mixture to a hard, rolling boil.
Cook, stirring frequently with a long-handled wooden spoon to prevent scorching, for 8-10 minutes, or until the preserve reaches its setting point at 220°F / 105°C on a candy thermometer.
Finish and Jar: Remove the pot from the heat and carefully stir in the kirsch.
Cook for one more minute. Immediately ladle the hot preserve into hot, sterilized jars, leaving about ¼ inch / 0. 5 cm of headspace. Seal the jars tightly.
Cool and Store: Allow the jars to cool completely on a countertop.
Once cool, check the seals, wipe the jars clean, and add your labels. Store in a cool, dark, dry place.
Don't skip the lemon! The whole chopped lemon adds natural pectin and a bright, zesty flavor that cuts through the sweetness of the figs and sugar.
