Fig-tacular, fig-ilicious fig preserves

It's that time again! Every July I get excited & my mouth starts watering when I start thinking about one of my favorite summer things: FIG PRESERVES! To me, fig preserves goes right along with homemade ice cream, & lazy afternoons at the beach. It's just a summer thing. You gotta have it. And one thing I do have is one fabulous recipe for fig preserves (straight from the Austin Junior League cookbook, Necessities & Temptations-- the best cookbook I will ever own).

All cut up, these little beauties look like a piece of art.

Voila! Canned & ready to enjoy and share.

For those interested, the recipe goes like this:

FIG PRESERVES
A Collection Classic

1 gallon figs, cut into small pieces (I discovered about 80 figs equal a gallon)
8 cups sugar
1 cup light corn syrup
3 lemons, thinly sliced (however, I use the rind & juice of just one lemon)

1. Combine all ingredients and cook until thick.
2. Pour into sterilized jars and seal with paraffin.

Yields 8 pints.