Some dear friends of ours offered to let me come by and pick figs from their tree. Boy was I excited about that. We love fig preserves & I had been wanting to get some of them to make a batch, but the farmer's market said they didn't know if they would even get any this year due to the lack of rain. So this is a true blessing. Thank you so much Mrs. L & Miss. J, I can't express my thanks enough to you both.
3 lbs. fresh ripe figs
3 c. sugar
1 c. water
Wash and sterilize half-pint or pint size jars, seals & bands. Keep jars hot until ready to use.
Wash and drain figs. Remove stems and then cut each fig in half, lengthwise. Set aside.
In a large, heavy pot combine water and sugar. Bring to a full rolling boil. Reduce heat to medium and allow sugar to cook for 10 minutes.
Slowly add in figs. Increase heat and allow figs to come to a boil. Reduce heat to medium and cook for about 1 hr. & 20 minutes or until figs have softened completely and syrup has thickened. Stir often to prevent sticking. The figs will turn color while cooking; this is to be expected.
Ladle figs into hot jars, leaving a 1/4" head space. Wipe rims to remove any spillage. Place seal and band on each jar & tighten to fingertip tight. Process in a water bath canner 10 minutes for pints & half pints. Keep in mind that processing time does not start until after water comes to a rolling boil. Once processed, remove jars from water bath and allow to cool completely. Listen for the "ping" sound to let you know that your jars have sealed properly.
Click HERE for printable recipe