More Figs

All the figs are getting ripe at once in the hot September weather.

I took about three pounds of figs and cooked them slowly on low heat until the juice was released.

Then I poured the figs and juice into a dampened jelly bag to drain for half a day.

Mix four cups of juice and two cups of sugar in a heavy pan and bring to a rapid boil.  Stir in one package of liquid pectin. 

The juice makes fig syrup that we use on waffles, cakes and yogurt.