Method

In a preserving pan, layer the fig halves with the sugar.  Let the mixture stand for 12 to 24 hours at room temperature.

Place the pan over medium heat and add the remaining ingredients.  Stir gently and occasionally until the sugar is completely dissolved.  Raise the heat to medium-high and boil the preserves for about 5 minutes, until the syrup reaches the thread stage or 230°F.  Remove the pan from the heat and let the preserves cool for a few minutes.

Ladle the preserves into pint or half-pint mason jars, tearing the bay leaves to divide among the jars.  Add lids and rings, and process the jars for 10 minutes in a boiling-water bath.

Makes about 3 pints

Reprinted with permission from ©Linda Ziedrich, The Joy of Jams, Jellies, and Other Sweet Preserves, by Linda Ziedrich, published by Harvard Common Press      click for book review

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