In a large pot, combine the figs and sugar. Let them sit for about 2 hours.
Add the lemon juice and stir to combine.
Heat the pot over medium high heat until it comes to a boil.
Cook down until the figs become very soft and the syrup begins to thicken, about 10-20 minutes.
Remove the pan from the heat. Add the lemon zest and nutmeg, if desired.
Preserves will continue to thicken for 24-48 hours.
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Notes
StorageWhile the preserves are still hot, transfer to clean jars and seal with a lid. They will continue to thicken as they cool. This could take up to 48 hours. Once the figs have cooled, store them in the refrigerator. Consume within three months.Fig preserves can also be frozen. Store the preserves in plastic containers rather than glass, as glass can shatter when exposed to extreme temperatures. Be sure to leave some room for expansion. Consume with preserves within three months. Allow them the thaw in the refrigerator before using.If you want to store the preserves for longer, they can be preserved using the water bath canning method. Fill clean glass jars, leaving ¼-inch of headspace. Top with lids and rings, then process for 10 minutes. After 24 hours, check the lids for a seal. Any unsealed jars need to be store in the refrigerator. If the canned preserves are stored in a cool, dry place, they will last up to 18 months.