INGREDIENTS
4 cups fresh figs, stemmed and quartered
1 1/2 cups raw sugar
1 cup water
2 thin slices of lemon

DIRECTIONS
Combine all ingredients in a heavy-bottomed saucepan. Bring to a boil, stirring until sugar is
dissolved. Lower heat enough so that figs continue to simmer gently. Cook uncovered for
about two hours, stirring occasionally. When the syrup has thickened and the figs are completely
soft, skim the foam off the top and spoon into clean, hot canning jars. Wipe jar
rims and seal with lids. Process in a boiling water bath for 12-15 minutes. Remove and
cool—the lids will pop if the seal is airtight. Store sealed jars at room temperature. Refrigerate
and eat any unsealed preserves within two weeks. Very tasty on Whole Wheat Biscuits!

Copyright © 2008 Stefanie Samara Hamblen