Fig PreservesMakes 2 cups
1 pound of figs (do not peel, and leave stem on)
1 cup sugar
1-3/4 cups water
1/4 cup lemon juice
Wash figs and put in heavy-bottom pot. Cover with sugar, water and lemon. Stir to mix and cook on low heat, uncovered, for about an hour. Raise heat slightly so syrup barely bubbles. Cook for 2 more hours or until figs turn somewhat translucent. Spoon into clean jar, seal tight and refrigerate.
Preserves will keep for a couple of weeks in the refrigerator.
Note: If you plan to make in big batches to store or give as gifts, the fruit must be processed in a canning pot for 10 minutes.
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