Cooked down with a recipe from one of the historic families of Wanchese, NC....
Lorraine’s Grandmother’s Fig Preserves2 cups of fruit to 1 cup of sugar.
Wash figs and put in large pan in layers of sugar and fruit.
Squeeze one large lemon over the top. (sometimes I also put cinnamon)
Put in about 2 cups of water because the washed figs have water on them. You may need to put more depending on the size of the pan and number of cups of figs. After they come to a boil turn heat back to med-low .
Cook about 1-1/2 hours - stir only several times The figs turn brown and glossy
Then pour hot mixture with fruit into clean sterile jars. Put on tops, but tighten them when you finish and they have cooled down.
Put in about 2 cups of water because the washed figs have water on them. You may need to put more depending on the size of the pan and number of cups of figs. After they come to a boil turn heat back to med-low .
Cook about 1-1/2 hours - stir only several times The figs turn brown and glossy
Then pour hot mixture with fruit into clean sterile jars. Put on tops, but tighten them when you finish and they have cooled down.
Lorraine says, " We never put the jars in a hot bath and none has died or gotten germs!!!!" I will let the canning experts decide for themselves!
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