Brandied Preserved Figs

Step 1: Wash figs a few at a time by dipping in a large bowl of cool water; drain in a single layer on a thick towel. Place figs in a single layer in a large wide stockpot or saucepan; cover with sugar and chill overnight or up to 2 days.

Step 2: Place pan over low heat and bring to a simmer without stirring (1 hour and 45 minutes) DO NOT LET MIXTURE COME TO A BOIL. Partially cover pan; simmer for 10 minutes or until figs begin to soften. Remove from heat; cover completely and let stand 8-12 hours. Return pan to low heat, and repeat process twice, reducing stand time to 4 hours after last simmer.

Step 3: Return fruit to a simmer; carefully spoon hot fruit evenly into 4 or 5 hot, sterilized 1 pint canning jars, reserving syrup in pan.

Step 4: Bring syrup in stockpot to a boil over medium heat, skimming if necessary. Remove from heat; stir in brandy.

Step 5: Cover fruit with hot syrup, filling to 1/2 inch from top; remove air bubbles; wipe jar rims. Cover jars immediately with their metal lids and screw-on bands. Process in boiling water bath for 10 minutes.