We grow three small fig trees in our backyard, two in pots and one in the soil. They each yield a bit of fruit, plenty to eat fresh but not enough to make any quantity of preserves. The trees seem to produce the sweetest and largest number of figs between mid-September and mid-October. This year we had about 3 cups of fresh figs ripen all at once so I made just a small batch of preserves. I have found that three cups of fresh fruit to one cup of sugar yields a nice consistency for preserves. It is sweet and delicious and will keep in the refrigerator for about three weeks.
Small Batch Fig Preserves
1-1/2 lbs. fresh figs, washed, stemmed and cut in half = 3 cups
1 c. granulated sugar
2 fresh lemon slices
Place figs in a medium size bowl. Sprinkle with sugar. Add lemon slices and stir to mix. Cover the bowl with plastic wrap and let sit overnight. The next morning discard the lemon slices and pour the fig mixture into a 4-quart stockpot. Bring to a simmer on medium low heat , stirring often, and let simmer for 20-30 minutes until the syrup is thickened but still loose. Pour into a sterilized pint jar. Screw on lid and refrigerate. Makes 1 pint.