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Whole Fig Preserves

Whole Fig Preserves
By Anne Landefeld on Friday, August 30, 2013 at 10:01pm
? 2 quarts figs
? 2 quarts boiling water
? 2 2/3 c. sugar
? 1 quart water
? 1 lemon, thinly sliced and seeded
Pour boiling water over figs. let stand 15 minutes. Drain. Rinse figs in cold water; drain. Combine sugar, 1 quart water and lemon slices in a large saucepot. Boil 10 minutes. Skim syrup; remove and discard lemon slices. Add figs to syrup a few at a time. Cook rapidly until figs are transparent. Remove figs and place in swallow pan. Boil syrup until thick, pour over figs and let stand 6 to 8 hours. Reheat figs and syrup to boiling. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/2-inch headspace. Adjust two piece caps. Process 10 minutes in a boiling water canner.

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