Jam is nice but i really like whole fig preserves. A touch of rosewater. Will submit recipe to the recipe book just wanted to share the picture from yesterday mornin.

My goodness they really look yummy!!!

Do you use them just like jam and take a couple and spread them along toast?

Yup, pretty much. I'll take one and plop it on top of a slice of a middle eastern bread. I don't mash the figs while spreading. Some eat it with a tad of butter on the toast first. You can dabble a bit of the sweet scented water on too.

Then eat fast like honey on bread before it drips everywhere!

Looks great. Rosewater is a nice touch.

Do you use unripe and immature figs, or are those a light variety?

Looks like they would go nicely on ice cream!

Wow I never thought to put it on ice cream. Will try that I do that with our tart cherry preserves we make for vanilla that is a real good combo.

cis4elk, This is a light variety. Using completely ripe, and completely unripe figs are both mistakes.

The best figs for preserves in my opinion are almost ripe. If completely ripened to perfection for fresh eating... it will turn to mush, if the eye is a bit opened---seeds fall out and make a mess in the juice part of the preserves. It is not bad to have seeds fall into the juice--my mom thinks thats fun to eat in some ways. However for pure classy/aesthetics looks-- as you can see in the picture our batch had no seeds fall into the juice so it looks super classy and perfect when served.

If its way underripe though then it tastes like crap in the preserves. No fig taste, just chewy golf balls.

So I think optimum is you want just a few days away from fully ripe.

Full recipe will be in the fig book recipe! Gonna go eat some now for a late breakfest :).

Where is this recipe book?