Recipe(tried): Fig Preserves, Carol, Ar

I put the preserves in hot sterilized jars while they are hot, seal, and process in boiling water bath for 10 minutes.

I do not have a recipe for freezer preserves, but I see no reason why you would not be able to freeze them after they are cooked, as long they are properly packaged. I would try some this year to see how they do for future reference. My friend makes a jam and/or preserve using Splenda and freezing them. This is her first year to do this, but if you are interested in the recipe, I will get it for you.