re: Fig preserves

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Add good vanilla

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This. I always add a touch of vanilla when I make fig preserves. I've already put up 5 quarts so far.

I don't measure anything but just this morning I had about 75 nice figs I cut the tough part of the stems off of, added about 1 1/2 cups water to a pot, added my sugar, lemon juice and vanilla. Then I added the figs and when they cook down they will release a good bit of water. As they cook, the liquid level will be near the top of the figs and I let it cook down some to thicken.

Once the figs are done, I'll use clean Mason jars with new lids, spoon the figs in the jars and put enough liquid to cover the figs to about 1/2 inch from the top of the jar. Then secure the lids and put it in a hot water bath of boiling water for 15 minutes and this will definitely seal the jars when they cool after they are removed from the pot.

Place the jars on a towel on the countertop and not directly on it, especially if granite, marble or tile so the jars don't risk cracking when hitting a cold surface.

You will probably hear them seal as they draw a vacuum. If for some reason one doesn't seal, let it cool and put it directly in the fridge and use that one first.

Edited to add this: For the hot water bath, make sure the water level is at least 1 inch above the jars once in the water and add about 1/4 cup of vinegar to the water if yours has a lot of minerals in it. This keeps the jars from clouding on the outside once they cool. No big deal if you don't, but you will probably want to clean the outside of the jars so they don't look dingy. Oh, and do this after they cool.