Ingredients:

  • 4 lbs fresh figs, stems removed and halved or quartered
  • 3 cups granulated sugar
  • 1 cup water
  • 3 tbsp fresh lemon juice
  • 1 cinnamon stick
  • 3 whole cloves

Instructions:

  1. Toss the prepared figs with 1 cup of the granulated sugar in a large bowl and let them sit for 30 minutes to macerate.
  2. In a heavy-bottomed stockpot, combine the remaining 2 cups of sugar, water, lemon juice, cinnamon stick, and cloves. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved.
  3. Carefully stir the macerated figs and their accumulated juices into the boiling syrup.
  4. Lower the heat to a steady simmer. Cook uncovered, stirring occasionally to prevent scorching, until the syrup reaches a thick, glossy consistency (approximately 104°C / 220°F).
  5. Ladle the hot preserves into sterilized half-pint jars, leaving ½ inch of headspace. Process in a water bath canner for 20 minutes.