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| Fig Preserves
6 quarts of figs
8 cups of sugar
2 - 3 lemons, thinly sliced
6 quarts of boiling water, (for peeling figs)
Wash, peel, and remove stems from firm ripe figs. To peel, cover with boiling water. Let stand 5 minutes. Drain, rinse in cold water and pull off peeling.
Mix the sugar and 3 quarts water. Boil until sugar is dissolved. Add lemon slices; boil rapidly 10 minutes. Lemon slices may be removed.
Add figs, a few at a time, to the syrup so as not to stop the boiling. Cook until clear. Let stand to plump up. Pack figs into jars. Heat syrup to boiling and pour over figs. Adjust lids.
Process in boiling water for 5 minutes. Remove jars; cool and store.
This recipe yields 5 pints.
Source:
"Canning Recipes at http://ext.msstate.edu/pubs/pub220.htm"
S(Formatted for MC5):
NOTES : Recipe distributed by Melissa Mixon, Ph.D., R.D., L.D.,
Extension Home Economics Leader and Human Nutrition Specialist
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