Momma's Fresh Fig Preserves

In a large, heavy-bottomed saucepan, combine the quartered fresh figs, granulated sugar, fresh lemon juice, grated fresh ginger, ground cinnamon, vanilla extract, and fine sea salt. (5 minutes)

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar and prevent sticking. (10 minutes)

Once simmering, reduce the heat to low and continue to cook at a very low simmer, stirring every 20 minutes, until the preserves have thickened to your desired consistency. This process can take anywhere from 3 to 4 hours, depending on the moisture content of the figs.

While the preserves are simmering, prepare your jars. Inspect 5 or 6 half-pint (8-ounce) jars and their corresponding rings for any cracks or rust. Discard any defective jars or rings. Place the acceptable jars in a large pot and cover them with water. Bring the water to a simmer and keep the jars hot until ready to fill. Wash new, unused lids and rings in warm, soapy water. Rinse well and set aside.

Carefully remove the hot jars from the simmering water using a jar lifter. Place them on a clean towel-lined surface.

Ladle the hot fig preserves into the hot, sterilized jars, leaving approximately 1/4 inch of headspace at the top of each jar. (15 minutes)

Use a clean knife or thin spatula to gently run around the inside of each jar to release any trapped air bubbles. Wipe the rims of the jars with a clean, damp paper towel to remove any residue.

Center a clean lid on top of each filled jar. Screw on the rings until they are fingertip tight – not too loose, not too tight.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a boil. Using a jar lifter, carefully lower the filled jars into the boiling water, ensuring they are spaced at least 2 inches apart. Add more boiling water, if necessary, to cover the jars by at least 1 inch.

Bring the water back to a rolling boil, then cover the pot and process the jars for 10 minutes.

Turn off the heat and let the jars rest in the hot water for 5 minutes before removing. This helps to prevent siphoning.

Carefully remove the jars from the stockpot using a jar lifter and place them on a towel-lined surface, several inches apart. Allow the jars to cool undisturbed for 12 to 24 hours.

After cooling, check the seals. Press the center of each lid with your finger. If the lid does not flex or move up and down, it is properly sealed. If a lid flexes, it is not sealed; refrigerate that jar of preserves immediately and use within a few weeks.

Remove the rings from the sealed jars (they are not needed for storage and can rust). Store the jars of Fresh Fig Preserves in a cool, dark place for up to 1 year.