This recipe is for everyone that has too many figs on their tree in the backyard. I love the look of a fresh fig leaf tied around the top of the confiture jar.
Wash the fresh fruit. Cut the tips off the figs and remove the grapes from their stems. Place all the ingredients in a stainless steel or enamel pan. Bring to a boil, stirring constantly, reduce the heat to a simmer and cook until the preserves are thick, about 40 minutes. Add the lemon juice. Ladle the hot fig-grape mixture into clean jars and chill uncovered overnight. The next day, cover each jar with plastic wrap, and a clean fig leaf, tied on with raffia, or ribbon, or tie on a circle of brown paper or colored cloth. Keep in the refrigerator.