Saturday, September 3, 2016

FIG PRESERVES

5 lbs whole figs, stemmed
5 lbs granulated sugar
3 large lemons, sliced thin

Put figs in a large stockpot and pour the sugar over the figs; let sit overnight.

Place the pot over medium heat and cook until sugar is dissolved. Reduce heat to low, add lemon slices and cook 2 hours or until syrup is thick.

Pack into 8 1/2-pint jars that are have been sterilized and are hot, place hot lids on jars and sterilize in a hot water bath for 15 minutes.

Remove from water and set aside to cool. Lids should pop and not bounce back when touched in the center with a finger. Any jars that do not seal should be refrigerated.

Note: File photo



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