Recipe of the Week
Alice Brantley Yeager
1 lb. small figs (Brown Turkey, Celeste, etc.)
3/4 lb. sugar
juice of 1/2 lemon (optional)
1/2 lemon thinly sliced (optional)
Wash figs. Discard stems and remove any blemishes such as twig damage. (Some recipes state to peel figs, but we only peel large figs such as Texas Everbearing.)
Cut figs in half lengthwise and put in stainless steel or porcelain bowl. (Do not use aluminum.) Mix with sugar, cover and let sit overnight in refrigerator to form juice.
Cook in heavy-bottomed saucepan over low heat until mixture thickens. If using lemon juice and slices, add them to figs when mixture starts to boil. Be sure to stir frequently with wooden spoon to keep figs from sticking. When mixture thickens and desired consistency is reached, spoon immediately into hot, sterilized jars and seal with clean lids and rings that have been standing in hot water. To avoid drafts on hot jars, cover them with a kitchen towel until cooled. When contents have cooled check to see that all lids have popped down. Jars have not sealed if lids are puffed up and are springy to the touch.