Prep Time: 3 Hours
Yields: 2 Quarts

No fruit, wild or store bought, has been preserved in Louisiana more often than figs. My grandmother was an expert at preserving figs, and I can't remember a day that a jar of her specialty wasn't sitting in the center of our kitchen table.

1 gallon figs
12 cups sugar
1 quart water
4 lemon slices

Sort figs and remove any that are overripe or blemished. Wash figs well in cold, running water. Bring a pot of water to a boil, drop in figs, remove from heat and allow to stand 3 minutes. Quickly remove and drain. The hot water will help set color in fruit. In a 2-gallon, heavy-bottomed saucepot, combine sugar and water and bring to a rolling boil. Stir constantly until sugar is melted and syrup is formed. Add lemon slices then gently place figs into boiling liquid. Reduce heat to medium and cook figs 2½ hours or until transparent. During cooking process, shake pot gently. Stirring will mash fruit. Using a slotted spoon, scoop figs into hot, sterilized jar then top with syrup. Leave ¼-inch headspace in jar. Wipe syrup from rim then tightly cover and seal. Place jars in a hot water bath and simmer approximately 10 minutes. Remove, cool, label and store for later use. NOTE: Figs may be left overnight in syrup to plump prior to packing in jars. Should you decide to do this, fill jars with fruit and syrup, seal and place in a boiling water bath approximately 20 minutes.


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