A recipe that I started for fig preserves on Tuesday instructed that figs simply need to be quartered, placed in a bowl and then for every cup of figs you'll need a cup of sugar--more or less depending on your preference and/or sweetness of the fig. Let stand overnight.
Well here it is Thursday afternoon. I'm wondering if I got to cooking them down and cannning them tonight if that would be such a good idea.
Should I just fugetaboutit?
I'm currently trying to overcome my worries of canning (I'm a city girl never did it before!) and schedule and worry got me to this state.