Canning and Preserving Recipes: A Book of Valuable Tips for Preserving Food! by Alice Waterson

Author:Alice Waterson [Waterson, Alice]
Language: eng
Format: epub
Publisher: UNKNOWN
Published: 2019-06-17T22:00:00+00:00

Fig Preserves

OK, so I planted too many figs last year. We ate a lot of them, but still had some left over. So, I decided I’d make preserves with the extras. You can use this recipe if you like plain figs or add peaches for a delightful taste.

Makes: 5-7 pints

Cooking + Prep Time: 4 hours & 45 minutes including 3 hours of setting time Ingredients:

• 5 lbs. of quartered or halved figs

• 5 lbs. of sugar, granulated

Instructions:

1. Wash figs. Trim off stem ends. Place figs in large pot. Cover with sugar. Set them at room temperature for about three hours.

2. Heat sugar and figs while stirring, on medium heat. Once sugar dissolves, raise heat to high. Bring to hard boil. Lower heat to med-low. Boil gently for 40 minutes. Stir frequently. 3. Preserves are finished when surface foam dissipates. A spoon inserted in mixture should come out coated on the back.

4. Ladle syrup and figs into sterilized, hot jars. Leave 1/4” of head space. Wipe jar rims clean. Place lids on and screw tight.

5. Put filled jars in canning pot. Cover with water that extends two inches above the tops of the jars.

6. Bring to boil. Boil for 13-15 minutes. Remove jars with tongs. Place on clean towel. Let the jars completely cool before moving them. Store in cool, dark area.

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