Fig Preserves

Remove stems of figs and weigh to ensure equal parts fig and sugar. Place figs in pot and pour sugar over top. Cover and leave over night.

Heat the pot on the stovetop over medium heat. Cook, stirring constantly, until the sugar dissolves (this only takes a few minutes). Reduce the heat to low, add the lemon slices, and simmer for about 1 hour (or until the syrup is thick). If the figs are particularly large, use a wooden spoon to gently break apart the big chunks as the figs soften. Use a deep fry or candy thermometer for a jelling point of 220-225°F.

Divide the figs and syrup among sterilized & hot glass jars, leaving 1/4 inch headspace. Wipe rims clean and secure lids and bands. Process in a boiling water bath for 10 minutes. Carefully remove the jars to a towel on the counter. Let stand, undisturbed, for 12 hours at room temperature. Properly sealed jars will keep in a cool, dark place for up to 8 months. Refrigerate after opening.