One of our farmers is Ardelle Waltog, She supplies alot of spinach and tomatoes for the restaurant, but she also grows figs. During our recent Pumpkin Fest I bought all of Ardelle's figs with the intention of making preserves. They are very sweet and tasty. The recipe and canning are simple.
Weigh your figs, and use an equal amount of sugar.
Quarter the figs and mix with the sugar-add one thinly sliced lemon and the juice of one lemon, bring to a simmer and cook for about 1/2 hour until the jam is bubbly and thick.
Pack into sterilized jars, secure the lids and rings and process in a water bath for 10 minutes.