I am in need of a simple recipe for fig preserves,any help ?

Google is your friend

From the Food Network,,
Fig Preserves

Recipe courtesy of Emeril Lagasse
Prep Time: -- Inactive Prep Time: -- Cook Time: -- Level: Easy Serves: 1 quart

Ingredients

• <LI class=ingredient>1 pound fresh ripe figs, washed, stemmed
• 1 cup sugar

Directions

In a medium saucepan, mix figs and sugar together and cook on low heat, uncovered, about 30 minutes.

If processing, pour hot preserves mixture into a hot, sterile 1-quart or 2 (1-pint) glass canning jars, filling jar to within 1/8-inch from top; wipe rim and seal jar with lid. Put jar in water-bath canner or on rack set in a deep kettle and cover with hot water by 1 to 2 inches. Bring to a gentle simmer (180 to 185 degrees), and process, covered, 5 minutes. Transfer jar to a rack using tongs and let cool completely. Store in a cool, dark place.

__________________
SWCA #2306
DAV in honor of POP

All it takes are figs and sugar.

If you have, say, two gallons of figs, you need about 6 lb of sugar. Clip the stems off the figs, rinse them, and put them in a 12 quart boiler. I use a good stainless boiler with a thick bottom so it won't stick so easy. Put enough sugar on the figs to completely cover them. Let them set at room temp for five or six hours. I have kept them with sugar on them in the refrige over night. By this time, they should start "taking" the sugar. Put them on the stove and cook on high heat, stirring regularly. They should start making a syrup as the sugar continues to melt. Bring them to a boil, then cut the heat and let them simmer at a low boil for probably 30 minutes or so. You can taste them to see if they are done.

When you think they are good and done, you can put them in jars and put lids on them. I sterilize my jars in a shallow pan and boiling water. I invert the jars in the shallow water, and take them out as I use them. I boil the caps in shallow water. As I spoon the figs into the jars using a funnel, I quickly put the caps on them and tighten a ring on them moderately tight. After about 15 minutes, you should start hearing them "click" as they seal. You can see some pictures on a thread I started a few days ago.
Fig Preserves

__________________
Georgia On My Mind

Thanks Much !! I like the simple recipe you offer redlevel!! We will try to get some together today !!