Fig Preserves

(from home4edu’s recipe box)

Yummy!
Yield: about 6 half-pints
Great in Fig variation of my Apple Buttermilk Loaves.

Source: Ball Blue Book of Canning

Prep time: 20 minutes
Cook time: 360 minutes
Serves 30 people

Categories: Canning & Preserving

Ingredients

  • 2 qt figs
  • 2 qt boiling water
  • 2 2/3 C sugar
  • 1 qt water
  • 1 lemon, thinly sliced and seeded

Directions

  1. Pour boiling water over figs. Let stand 15 minutes.

  2. Drain.

  3. Rinse figs in cold water; drain.

  4. Combine sugar, 1 qt water and lemon slices in a large saucepot. Boil 10 min.

  5. Skim syrup; remove and discard lemon slices.

  6. Gently place figs into syrup a few at a time. Cook rapidly until figs are transparent.

  7. Remove figs and place in a shallow pan.

  8. Boil syrup until thick, pour over figs and let stand 6-8 hours.

  9. Reheat figs and syrup to boiling. Remove from heat. Skim foam if necessary.

  10. Ladle hot preserves into hot jars, leaving 1/4" headspace.

  11. Wipe jar top clean; adjust two-piece caps.

  12. Process 10 minutes in a boiling-water canner.

  13. *Refer to Ball Blue Book of Canning for any directions on the how to of canning and preserving.

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