Makes 4-5 half pint jars
1 1/2-2 pounds fresh figs
5 cups sugar
½ cup orange juice
½ cup lemon juice
½ cup water
zest from one orange
zest from one lemon
4-5 half-pint heatproof glass jars
1. Rinse and drain the figs. Cut off any hard stem ends leaving a little bit of the soft stem attached.
2. In a large nonreactive pan, add the sugar, orange juice, lemon juice, water, orange zest and lemon zest. Bring to a boil and reduce to a simmer until the liquid thickens and becomes amber colored, 20-25 minutes
3. Add the figs (the syrup will not cover all of the figs) and return to a boil. Adjust the heat to maintain a gentle boil until the figs soften and become wrinkled, but still hold their shape, 25-30 minutes. Stir occasionally being careful not to crush the figs.
4. Fill the jars and seal. Preserves can be stored in the refrigerator for up two weeks. Serve with warm Brie, on an antipasto platter, or mashed and spread on a warm buttery biscuit.