Fig Preserves Recipe
Posted by Dave at 10/15/2009 3:26:18 PM
- 4 quarts fresh fgs with stems
- 1 tablespoon soda
- 3 quarts boiling water
- 8 cups sugar
- 1 quart water
- 1 lemon, thinly sliced
- Place figs in a large bowl; sprinkle with soda.
- Add 3 quarts boiling water, and soak 1 hour.
- Drain figs; rinse thoroughly in cold water.
- Combine sugar and 1 quart water in a large Dutch oven; bring to a boil, and cook 10 minutes.
- Add figs and lemon to syrup; cook until figs are clear and tender (about 1 hour), stirring occasionally.
- Spoon figs into hot sterilized jars; if necessary, continue cooking syrup until thick.
- Pour synup over figs, leaving 1 /8-inch headspace.
- Run knife around edge of jars to remove air bubbles.
- Top with lids, and screw metal bands tight.
- Process 10 minutes in boiling-water bath.
Makes 4 to 5 pints. Note: Any remaining syn~pcan be poured into a hot sterilized jar, sealed, processed, and used as a topping for pancakes, toast, or ice cream.from "The Country Place Cookbook: Favorite Recipes for Fresh Fruits and Berries" by Elizabeth Snare Smith
© 1995 Elizabeth Snare Smith
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