Hello Wildforager!
I posted this on the GW/FF before I got booted off that forum!
this what me & the Boss (wife) do if we are lucky enough to have some that we didn't manage to eat fresh, hope it helps ya....And Welcome to Figs4Fun Forum.
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Grandma's fig preserves
Posted by Judy Walker June 28, 2007 3:31AM
J.C. of Slidell wants to make fig preserves, but his wife died without writing down the recipe. This is one of a few fig preserves recipes in our files.
Grandma's fig preserves û
2quarts peeled or unpeeled figs
8cups sugar (or less, or use a sugar substitute)
2cups water
1lemon, sliced
Sort figs, using ripe figs but not cracked ones. Wash 2 quarts, and peel if desired with a sharp knife. (Wear rubber gloves to protect hands from irritation when peeling figs.) If you do not peel figs, clean the skins by covering the washed figs with hot water, and bring them to a boil. Remove from heat and let stand 3 to 4 minutes, then drain. You will get a brighter color and prettier preserves.
Make heavy syrup of sugar and water in a large thick-bottomed pot. Stir and heat slowly until sugar is dissolved. Increase heat and bring to a boil for 3 to 4 minutes. Add sliced lemon and peeled or unpeeled figs. Cook on medium heat with a good but gentle boil until figs are clear and translucent, usually about 1½ hours.
Do not stir; lift gently from bottom or shake pot.
Fill hot, sterilized jars with boiling figs and syrup to within ½ inch of top. Wipe sealing edge clean and seal. Process in boiling water bath canner for 10 minutes.
Figs also may be left overnight in syrup to plump. Fill jars, seal and do water bath as above for 20 minutes. When preserves are packed cold, water bathing is essential for jars to seal.