This recipe was submitted by one of our readers, just like you.
"These old-fashioned fig preserves require just 3 ingredients -- and no pectin! One of the easiest jams to make, there's very little prep work necessary. Just simmer a pot on the stove for a couple of hours and you'll have a few jars of beautiful, preserved fresh figs to enjoy with cheese on your next charcuterie board, to spread on biscuits, cornbread or toast, to elevate sandwiches, or to use in baked goods like cakes. Figs generally ripen twice a year: the first or "breba" season is typically in early June, while the second or "new wood" season generally runs from August through October. When my neighbor's Brown Turkey figs ripened early this year (thanks to a warm winter in Virginia), she was happy to share some with us. There's no better way to enjoy a bunch of figs than turning them into fig preserves!"
Yields3 8-ounce jars
Preparation Time5 min
Chilling Time12 hr
Cooking Time2 hr 15 min