Place figs into a large (18-inch) enamel oven roaster pan. Figs should only fill a little more than half of roaster.

Pour sugar over figs. Stir until sugar has dissolved.

Cover and let stand for 2 to 3 hours.

Set oven to 200°F. Place covered roaster in oven. Bake overnight for 8 hours.

At the end of 8 hours, stir and mash figs with a metal potato masher until desired consistency is reached. Set oven to 250°F and continue to cook uncovered, approximately 1 extra hour, or until figs have rendered down to desired thickness. Stir every 15 to 20 minutes.

Remove from oven and ladle hot preserves into sterilized jars. Seal with hot lids and bands.

Process in hot water bath for 10 minutes. Remove and let jars cool at room temperature before storing.

Yields 8 to 10 pints.

Submitted by: Becky Allen