Granny's Fig Preserves
Source of Recipe
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List of Ingredients
MAKES: 2 Quarts
1 gallon figs
12 cups sugar
1 quart of water
4 lemon slices
Pick and sort the figs well, removing any that are overripe or blemished. Wash figs well in cold, running water. If you want the figs to have a bright color, you may wish to drop the clean figs in boiling water and allow to stand for 3 minutes. Quickly remove and drain. The hot water will help set the color in the fruit. In a 2-gallon, heavy-bottomed saucepot make syrup by combining sugar and water. Bring to a rolling boil, stirring constantly until sugar is melted. Add lemon slices and gently place the figs into the boiling liquid. Reduce heat to medium and cook the figs until clear and transparent, approximately 2 1/2 hours. During the cooking process you should shake the pot gently rather than stir with a metal or wooden spoon as this will tend to mash the fruit. Using a slotted spoon, fill hot sterilized jars with the cooked figs and top with the syrup to approximately 1/4-inch of the top of the jar. Wipe the syrup from the lid to ensure a clean, tight seal. Place the jars in a hot water bath and simmer for approximately 10 minutes. Remove, cool, label and set aside for later use.
Note: Figs may be left overnight in syrup to plump prior to packing in jars. Should you decide to do this, fill the jars with fruit and syrup, seal and place in a boiling water bath for approximately 20 minutes.
Recipe
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