4 Cups whole figs
2 Cups sugar
2 Lemon slices, seeds removed
1 Cup water
1 pinch salt
Yield: About 4 pint jars
Wash figs in baking soda and water. You may do this in the sink. Rinse well and drain. Remove the stems. Leave whole or cut in half–your choice.
In a large, heavy pot, add all the above ingredients. Cook on low for several hours, about three, stirring occasionally so mixture does not stick or burn. DO NOT LEAVE POT UNATTENDED because burning happens quickly.
Cook until very thick.
Ladle hot preserves into hot jars, using canning funnel and oven mitt.
After filling jars, wipe the rims with clean cloth so lids will form tight seal. Using oven mitt and hot pad, put the hots lids on the hot jars and then tighten the hot bands.
Process in boiling “granny bath” for 10-15 minutes. (Or preserves may be stored in fridge for up to one month without the bath.)
If you would like to cook large amounts, just remember that you use half the amount of sugar to figs.