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Fig Preserves
| Recipe Type: | Other |
| Ingredients: | |
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| Directions: | |
Sprinkle firm, ripe fruit with baking soda (1 cup baking soda to 6 quarts fruit). Cover with 6 quarts of boiling water; let stand for 5 minutes. Drain and wash in two baths of clean, cold water. Let figs drain.
Make a syrup of 4 pounds sugar to 3 quarts hot water. Add figs and cook rapidly until clear and tender. When figs are transparent, lift them out of syrup and place on shallow trays. If syrup is not thick enough, concentrate by continued boiling. Pour syrup over figs, being careful to see that fruit is entirely covered. Let stand overnight to plump figs. Next morning, pack figs cold in jars. Fill each jar with cold or hot syrup. Process in a water bath canner (212 degrees) for 25 minutes. |
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