Preserved Figs
Preserved figs can be eaten whole, used in a variety of recipes or processed later to make fig paste.
Ingredients
- 8 cups whole, washed figs
- 1 cup water
- 3 cups sugar
- Pinch of salt
- 1 lemon, scrubbed and sliced
- Bottled lemon juice or powdered citric acid
Instructions
- Pinch stems from figs. Rinse well and drain.
- In a large pot, bring the water, sugar, salt and lemon to a boil. Boil until sugar is completely dissolved. Add the figs, stir, reduce heat to a medium low simmer, and cook for 45 minutes or until figs begin to turn transparent, occasionally stirring.
- Ladle figs into sterilized jars, packing fairly tight and spoon syrup to fill, leaving ¼" head space. Add 2 Tablespoons bottled lemon juice to each quart or ½ teaspoon citric acid.
- Process for 15 minutes in a boiling water canner. Remove and let cool without disturbing. Make sure each jar seals.
Notes
Jars that don't seal need to be refrigerated and used within 6 weeks.
Instead of canning using the water bath method figs can be refrigerated for up to 6 weeks or frozen for up to 6 months.
Always Consult a professional canning source for water bath details such as http://www.pickyourown.org/figs_canning.htm
Instead of canning using the water bath method figs can be refrigerated for up to 6 weeks or frozen for up to 6 months.
Always Consult a professional canning source for water bath details such as http://www.pickyourown.org/figs_canning.htm
Recipe by Pray Cook Blog at https://praycookblog.com/preserved-figs/