Fig Preserves

From Cooking with Paula Deen, Jul/Aug 2011

Fig Preserves
  1. 8 cups fresh figs, stems removed
  2. 3 cups sugar
  3. 2 cups water
  4. 1 lemon, thinly sliced and seeded
  1. In a large Dutch oven, add figs, sugar, 2 cups water, and lemon slices; stir well. Bring to a boil over medium-high heat. Reduce to low, and simmer, stirring occasionally, for 45 to 50 minutes or until a thick syrup forms. Remove and discard lemon slices. Mash figs with a potato masher to desired consistency. Cool to room temperature. Store in airtight containers in the refrigerator for up to 2 weeks.
Makes 3 pints
Note: Fig ā€™nā€™ Strawberry Preserves: Substitute 4 cups hulled strawberries for 4 cups figs. Proceed with recipe as directed.