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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