On Tuesday I had some lovely preserves going until I was waylaid by Facebook! Shame on me. I smelled an awful smell, ran to the kitchen, and sure enough -- my fig preserves had burnt on the bottom. Not one to waste anything, especially something I'd worked for, I gently removed and lifted the good preserves from the burnt stuff on the bottom, and canned the good stuff. I made about a pint.
Yesterday I fared better. The only secret is to cut each fig in quarters so the preserves aren't too chunky, and to cook it a long time -- maybe an hour, stirring often -- until the fruit becomes translucent and the sugars thicken into a syrup. This ensures good texture and good taste.
We have two other fig bushes across the yard, and they give a totally different fig - I'm so tickled! I'm not sure about the big fig tree -- it's probably a Brown Turkey or a Papa John -- but the other two bushes might Italian Blacks. I'll be preserving them today.