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Country Place Cookbook: Welcome to The Country Place Cookbook.
Fig Preserves Recipe
  • 4 quarts fresh fgs with stems
  • 1 tablespoon soda
  • 3 quarts boiling water
  • 8 cups sugar
  • 1 quart water
  • 1 lemon, thinly sliced
  1. Place figs in a large bowl; sprinkle with soda.
  2. Add 3 quarts boiling water, and soak 1 hour.
  3. Drain figs; rinse thoroughly in cold water.
  4. Combine sugar and 1 quart water in a large Dutch oven; bring to a boil, and cook 10 minutes.
  5. Add figs and lemon to syrup; cook until figs are clear and tender (about 1 hour), stirring occasionally.
  6. Spoon figs into hot sterilized jars; if necessary, continue cooking syrup until thick.
  7. Pour synup over figs, leaving 1 /8-inch headspace.
  8. Run knife around edge of jars to remove air bubbles.
  9. Top with lids, and screw metal bands tight.
  10. 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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