An heirloom recipe handed down from my great aunt Corinne from Ozark, AL (1905-1997).
Try to select figs of equal ripeness. Wash.
Cut stems a wee bit around, do not expose inside of figs. If extra ripe, don’t worry, just get stem.
Sugar is measure for measure but I like it rounded for figs. So not quite equal measure.
Put sugar over figs. Cover. Put aside until morning. (If you cook right away keep your heat low to begin with.) (Water added here.) Water different for juice. I’d say if over night, it will turn into juice so you won’t add much then. If cooking right away, try 1/4 measured to fig measure. I like to have juice to cover figs in jars. Left over juice can be used for another cooking of figs.
Cook slowly. Makes better figs & syrup. Might be longer cooking. You judge by your syrup thickness. Keep boiling gently. Your bubbles will show a good syrup. Little water can be added if juice gets low. Sometimes 2 or so hours. Try a fig.
Put in jars but don’t seal. Place in hot water bath. Cook until sealed. Will Pop.
Uncle Larry suggests cooking them on low for one and a half hours.
He says: My average yield from one fig tree is two gallons of figs which makes about 20 (8-oz) jars of preserves.