In a Jam

Mix 3/4 cup of water with 2 cups of sugar and a pinch of salt in a large, heavy pan on medium heat.

Add 4 thin seeded slices of lemon.

Mix in 4 cups of clean figs.

Wash and heat 4 small jelly jars. I used one larger jar for leftovers.

Simmer, stirring constantly.

 When the figs begin to break down, you can leave them whole or cut them up. I cut them up with kitchen shears right in the pan. You could cut them before adding to the pan but figs are delicate and I hate mashing them up first.

When the whole mess is thick and ruby red, give it a cold plate test. Put a small plate in the freezer until it is cold. Drop a spoonful on the plate and then put it back in the freezer until it is cool. If it is the color and consistency you want-it's done. I like it really dark and rich so the cooking time was about 2 hours.

Fill up the jars, out on the lids and boil gently in a water bath for 10 minutes.

Cool the finished jam on the counter.

Hold it up to the light to admire it and then put it in the fridge.

 Take it out the next morning and be prepared to see an entire jar disappear. It's that damn good.

Recipe for Just Plain Old Fashioned Fig Preserves courtesy of Bayou Woman. Every year I try a new recipe with mixed results but I think that this year's is the keeper. It's delish!