Fig Preserves

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette

Categories: conserves, jam, jelly, marmalade, preserves

Ingredients

  • 6 quarts firm but ripe figs
  • 6 quarts boiling water
  • 6 1/2 cups granulated sugar
  • 4 quarts cool water
  • 2 lemons, sliced and seeds removed as much as possible

Directions

  1. Gently wash figs and remove stems.
  2. To peel, an optional process, cover with the 6-quarts boiling water and let stand 5 minutes. Drain, rinse in cold water and pull off skins, if desired.
  3. In a large kettle over high heat, mix sugar and the 4 quarts cool water. Bring to a boil and continue boiling until sugar is dissolved, stirring occasionally.
  4. Add figs and lemon slices and cook until translucent, 1 1/2 to 2 hours. If syrup becomes too thick before figs are done, add 1/2 cup boiling water. Let stand to plump up.
  5. Pack figs into sterilized jars. Adjust lids, and process in a simmering hot water bath for 15 minutes.

Email to a friend | Print this recipe | Back