Take figs when perfectly ripe, and wipe them carefully, leaving the stem about half an inch long. Boil them rapidly, for about ten minutes, in water that has a small bag of hickory wood-ashes laid at the bottom of the preserving kettle. Then take them out carefully, so as not to break the skins. Wash out the kettle, and boil the figs a second time, in clean hot water, for ten minutes. Take them out, spread them separately on large dishes, and let them rest till next morning.
Prepare a syrup, by allowing to every pound of the finest loaf-sugar, half a pint of water, and, when melted together, placing the kettle over the fire. When the syrup has boiled, and is thoroughly skimmed, put in the figs, and boil them about twenty-five minutes or half an hour. Then take them out, and again spread them to cool on large dishes. Afterwards, put them up in glass jars, pouring the syrup over them. Cover the jars closely, and set them in the hot sun all next day. Then seal the corks with the red cement made of melted rosin and bees-wax, thickened with fine brick-dust.
Another way is to cut the stems closely, and to peel off the skin of the figs; and to substitute for the bag of wood-ashes, a little powdered alum. Then proceed as above.