5 to 5.5 pounds of small fresh ripe figs
6 lbs. seedless or red table grapes
Several sprigs of fresh thyme
Remove any tough skin around the stem ends of the figs and set them aside.
Remove the grapes from the stalks and pass them through a sieve set over a bowl, or crush the grapes in a food processor and strain through a sieve.
Transfer the strained juice to a preserving pan and add the figs and thyme. Bring the mixture slowly to a boil for approximately 10 minutes. With a slotted spoon transfer the figs to a colander set over a bowl.
Bring the juice in the pan back to a boil and boil it for 5 minutes to reduce it slightly. Return the figs and any collected juices to the preserving pan and cook them for another 10 minutes.
Repeat the transferring and reducing until the figs are soft when pierced with the tip of a knife. Transfer the figs one last time to the sieve and continue reducing the juice until the jellying point is reached. Discard the thyme.
Divide the figs among warm jars. Cover the fruit with the syrup and seal the jars. Process the jars in a boiling water bath: 5 minutes for 1 pint jars, 10 minutes for jars up to one quart.
Let the jars cool completely before checking the seals and storing.
