fig preserves

My grandma does. I think they're one of those you love them or hate it things.

found three jars from 2008 in my pantry last weekend

hope they are still good

Fig Preserves

1 gallon – figs = about 16 cups
4 lbs sugar = 8 cups
3/4 cup water or less if you want a thicker syrup
1 lemon halved and thinly sliced

Start over low heat until sugar dissolves. Bring to a low boil and lower heat. Cook 30 minutes or so until syrup thickens to a medium syrup.

Fill sterilized jars to ½” of top. Seal jars and process in boiling water bath for five minutes.

a few tips
I like to leave the stems on the figs (Like my Grandma did) but you can cut the stems if you like.

I pick figs just before ripening as they start to turn purple.(before the birds get them) I wash them and let them fully ripen on the counter in half a day. Once ripened I throw them in a zip lock in the freezer. Make your preserves with the frozen figs with in a few weeks. (This recipe is for one full gallon zip lock.

I sterilize my jars in the dishwasher on the high heat setting.

Be sure your jars seal before putting them up in the cabinet.

This recipe can be quartered and put in a quart jar in the frige. No need to worry about the hot water bath.