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Fig Preserves


7 c Sugar
1/4 c Lemon Juice
6 c hot water
2 kg figs, peeled
2 lemons, thinly sliced

Add sugar and lemon juice to hot water. Cook until sugar dissolves. Add figs and cook rapidly for 10 minutes. Stir occasionally to prevent sticking. Add sliced lemons and continue cooking rapidly until figs are clear, about 10 to 15 minutes. (If syrup becomes too thick before figs become clear, add boiling water, 1/4 cup at a time.) Cover and let stand 12 to 24 hours in a cool place. Place in Ball jars, leaving 1/4-inch head space. Adjust caps. Process half-pints and pints 30 minutes at 180 to 185 F. in hot-water bath.

Yield: about 10 half-pints.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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