Fig Preserves
Recipe from
Yield: 2 pints
Ingredients:
- 7 cups fresh whole figs
- 3 cups sugar
- juice of 1 lemon
- 1/2 tablespoon cinnamon
Directions:
- Wash figs and trim stems.
- Combine water, sugar and cinnamon in a large saucepan and bring to a boil.
- Reduce heat to low and add figs and lemon slices.
- Cover and cook 45 minutes and juice is thick.
- Transfer figs, lemon slices and syrup into sterilized canning jars, leaving 1/4" head space.
- Cap with lids and bands and process in a water bath for 15 minutes.
- Remove from heat, let rest for 5 minutes. If needed, skim foam off the top.
- Fill jars - Ladle into jars, leaving 1/4 inch headspace and wipe rims.
- Seat the lid and tighten the ring.
- Process in a hot water boiling water bath - Place jars in canning pot and cover with 1-2 inches water.
Boil for 15 minutes. - Lift jars out of water and place on cooling rack.
- Cool overnight.
- Make sure jars have sealed.