YIELD 3 half pints or 6 4-ounce jars
1 lb figs, washed and left unpeeled and cut into quarters
1 1/2 cups granulated sugar
1/2 cup water
1/4 lemon, sliced thin
In a medium saucepan, add the sugar and water; place over high heat and bring to a boil, stirring frequently. Reduce heat and boil gently for 15 minutes or until the syrup begins to thicken.
Add the quartered figs and the lemon slices. Return to a boil and boil over high heat 1 minute. Lower heat and simmer, uncovered for 30 minutes.
Remove the pan from the heat and very carefully pour the mixture into a blender. Pulse to grind the figs and lemon.
You may want to return the mixture to the pan and cook 10-15 minutes longer to desired thickness. I did not have to cook any longer. Remember, the preserves will thicken as they cool.
Ladle into clean, hot, sterile jars and process in a boiling water bath for 10 minutes. I got 6 little 4-ounce jars from this recipe.
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