How to cook Fig Preserves
5 quarts ripe fresh figs
5 cups sugar
Wash figs and remove the stems.
Place figs in a large Dutch oven or kettle.
Cover with sugar and let stand overnight.
Cook fig mixture over low heat for 2 to 3 hours.
Stir occasionally until most of the liquid has evaporated and mixture thickens.
Spoon figs into hot sterilized jars, leaving 1/4 inch headspace.
Remove air bubbles and wipe rims.
Cover with metal lids and process in boiling-water bath for 10 minutes.