Ingredients
4 pounds firm, ripe figs
4-1/2 pounds sugar
1/4 cup fresh lemon juice
2 lemons, sliced
A few pieces of whole stick cinnamon or ginger root (optional)
Instructions
Wash and peel figs; set aside. Combine sugar and lemon juice in large nonreactive saucepan; add enough water to dissolve sugar. Add figs and lemon slices; cook about 45 minutes (the cinnamon or ginger may be tied in a cheesecloth bag and cooked with figs for added flavor). Stir frequently to prevent sticking.
Pack preserves into clean, hot jars, and seal immediately. Process in boiling water bath 5 minutes for half-pints, 10 minutes for pints.
Makes 8 to 10 (6-ounce) jars.
Credits
From: The Houston Chronicle
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