The quartered figs with sugar, lemon juice, and water beginning to cook.
Jars being processed in boiling water.
Here's the harvest preserved!
Here's the basic recipe. If you want to learn to can, a wonderful simple book on the topic is the Ball Blue Book by Ball canning company. Canning is really pretty easy.
1 cup of sugar for every pound of figs
about 1/4 cup of lemon juice for every 5 pounds of figs
about 3/4 cup of water for every 5 pounds of figs
Enough boiling water to cover figs
Enough sterilized jars and bands (for 8 lbs of figs I needed 2 qt jars and 11 pint jars)
New canning lids (place in a bowl of hot water)
Large pot of boiling water for water bathLarge pot for cooking figs
Wash figs and drain. Cover figs with boiling water. Let set for 10 minutes. Drain. Cut off stems off and quarter figs. Place quartered figs in large pot. Add sugar, water and lemon juice. Cook on high stirring constantly until mixture reaches gelling point (when mixture clumps or sheets as it drops from the spoon it is ready). The mixture will also get more difficult to stir. Reaching gelling point takes a long time. Turn off heat.
Fill jars one at a time leaving 1/4 inch headroom. Wipe rim clean put lid and band on jar. Set to side and fill next jar. When finished filling jars, place jars in pot of boiling water (enough water to cover tops of jars). Process jam filled jars in boiling water for 15 minutes. Remove and allow to cool. You will hear the tops "pop" as they seal. Yummy.