Brown Fig Preserves

Clean figs in water, remove stems and cut figs in half. (If desired, they can be left whole.) Place in a large pan, a dish pan works well.

Put 5 pounds of sugar on top, heat stove to medium and cook for one minute.

Then place on low setting and stir often for about 4 hours, until thickened and almost no juice.

Allow to cool overnight.

Sterilize canning lids, rings, funnel and dipping spoon in boiling water.

Cook jars 10 to 20 minutes in a 200° oven.

Place figs in jars, seal tightly and boil in a water canner 30 minutes.

Cool overnight.