Fig Preserves

Name: Fig Preserves
Yield: Yield: about 10 half-pints.
Cuisine: United States
Ingredients: 7 cups sugar; 6 cups water; ¼ cup lemon juice; 8 cups ripe but firm figs (about 4½ pounds); 2 lemons, sliced or coarsely chopped, seeds removed

Preparation info

Yield: about
10 pints
.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

7 cups sugar
¼ cup lemon juice
6 cups

Americas
United States
Dessert
Vegetarian

Method

In a kettle combine the sugar, lemon juice, and water. Bring to the boil and stir until the sugar dissolves.
If the figs are young, leave the stems intact. Add the figs to the syrup and cook 10 minutes, stirring occasionally to prevent sticking. Add the sliced or chopped lemons and continue cooking until the figs are almost translucent, 10 to 15 minutes. If the sy