Ingredients:

  • 2 pounds (900g) fresh figs, stemmed and quartered
  • 2 cups (400g) granulated sugar
  • 1/2 cup (120ml) water
  • 1/4 cup (60ml) fresh lemon juice
  • 1 teaspoon (5ml) lemon zest, finely grated
  • 1/2 teaspoon ground cinnamon (optional)
  • Pinch of salt

Instructions:

  1. Wash, stem, and quarter the figs.
  2. In a saucepan, combine the figs, sugar, water, lemon juice, lemon zest, cinnamon (if using), and salt.
  3. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar dissolves.
  4. Reduce the heat to low and simmer gently, stirring occasionally, until the preserves thicken (45-60 minutes). Check that it coats the back of a spoon, or reaches 220°F (104°C).
  5. If any foam forms on the surface, skim it off with a spoon.
  6. Transfer the hot preserves into sterilized jars, leaving 1/4 inch headspace. Remove any air bubbles. Wipe the jar rims clean.
  7. Place the lids on the jars and screw on the bands until fingertip-tight.
  8. If you plan on storing the preserves at room temperature, process the filled jars in a boiling water bath for 10 minutes (adjusting for altitude). If not processing, store in the refrigerator.
  9. Remove the jars from the water bath and let them cool completely on a towel-lined surface. Check the seal: the lid should be concave and not flex when pressed.