I thought this was a Brunswick from all the input I got last season. Leaf shape says Brunswick. I was able to pick a few descent tasting fruits last year but when the rains came the fruit would sour as water would get into open eye which says Brunswick RIGHT. I was going to discard this tree but wife talked me into keeping since this was also given to me by Uncle Sal. I don't think he cared for much either But I kept and moved to front of house. It gets a little protection from rain from overhang and palm trees now. It faces East now instead of south so direct sun light is only 5-6 hrs at best. I picked this one yesterday it still felt hard but it had swelled 6-7 days ago. Not expecting much skin felt like leather and thought it would be dried out or sour. I cut open a smelled not sour looked pretty darn good. Skin was not edible but the fruit was actually good. It weighed 62 grams
    Now the eye seemed closed  Tight how is this possible all the fruit is showing closed eye IS IT REALLY A BRUNSWICK? Here Are Some Pics any Input????

With Brunswick(s) fig, I think that the problem is not with the eye.
It is with the skin. It acts like a sponge.

Any rain/moisture while ripening... and the fruit is kaput...

Yes it is a Brunswick.
Dry weather and dry poor soil in the front of property compared to backyard garden made the difference!

Herman it is in the same 24 inch pot I did not root prune or change soil on this one so you are probably right as is is going on 3rd year in same soil and pot. The eye does look tighter or smaller this year??? 

Hey Sal, I would peel them before you freeze them .When it thaws, it'll be mushy but for jam it won't matter. I used this one from Ray Givan's Fig Booklet and it came out good. You can easily cut this in half. Make sure you use a heavy pot. I leave the peels on mine, but in your case, you probably wouldn't.

2 Qt. Mashed figs

6 c. sugar

3/4 c. water

Bring to boil slowly and then boil rapidly, stirring occasionally to prevent sticking. Boil until it gets thich. Then add 1/4 c lemon juice  and boil 1 minute longer. Jar it up & process in a boiling water bath to seal 15 Min.

To make the jam smoother, I find an emersion blender works great. Some figs fall apart more than others when cooked.

I used Ray Method with a twist my wife tought me.
Add sugar only 5 minutes before end of work,and you will not have a stcking problem,as it usually is when added sugar from the start.

Thanks Tim and Herman, Boy that is a lot of sugar. I might give it a try though 

Brunswick is pretty good here in the SW.

Herman, that's a great tip about adding the sugar last. Never thought of that,

Sal, I'm making some more, but I'm going to substitute 1/2 the sugar with Splenda and see what happens. I'll let you know. My only thing  is I'm not sure if it will be shelf stable without the full anount of sugar. It might have to be frozen or at least refrigerated. Herman? Anyone?