Every mid- to late August, the tree's green figs are ripe. If you can beat the bees and birds to them, they are delicious to eat right off the tree or to make fig preserves to enjoy all year long. I like to do both, but my favorite thing to do is eat fig preserves in the morning on my toast.
This year, I tapped my 91-year-old grandmother's surprisingly easy secret to making fig preserves.
After picking the figs that were ripe, I washed and dried and put them into a large soup pot. If you don't have access to a fig tree, they often sell them in nice supermarkets in late summer.
Then I cook the figs, covered, on the stovetop over a low temperature for 2-3 hours until they thicken, stirring every so often so they won't stick. In the end, they'll look like this.
How beautiful in my refrigerator.