Fig Preserves

3 lbs. fresh ripe figs
3 c. sugar
1 c. water

Wash and sterilize half-pint or pint size jars, seals & bands. Keep jars hot until ready to use.

Wash and drain figs. Remove stems and then cut each fig in half, lengthwise. Set aside. In a large, heavy pot combine water and sugar. Bring to a full rolling boil. Reduce heat to medium and allow sugar to cook for 10 minutes. Slowly add in figs. Increase heat and allow figs to come to a boil. Reduce heat to medium and cook for about 1 hr. & 20 minutes or until figs have softened completely and syrup has thickened. Stir often to prevent sticking. The figs will turn color while cooking; this is to be expected.

Ladle figs into hot jars, leaving a 1/4" head space. Wipe rims to remove any spillage. Place seal and band on each jar & tighten to fingertip tight. Process in a water bath canner 10 minutes for pints & half pints. Keep in mind that processing time does not start until after water comes to a rolling boil. Once processed, remove jars from water bath and allow to cool completely. Listen for the "ping" sound to let you know that your jars have sealed properly.