Figs should not be too ripe. Leave on the stems. Wash thoroughly. Cover with fresh water and boil for 2 minutes. Drain and use this water to make a thin syrup (3 c. water to 1 c. sugar). Boil figs 5 minutes in syrup. Pack into clean jars, filling to within ½ inch of top of jar. Put on cap, screwing the band tight. If a sweeter product is desired, make a heavy syrup (1 c. water to 1 c. sugar)and combine equal parts of the heavy syrup with corn syrup. Add a few slices of lemon to the syrup and boil the figs for 5 minutes before packing them into the jars. Adjust jar cap and process. Process 30 minutes in boiling water bath, or in pressure canner 10 minutes at 5 pounds pressure.
Source: Kerr Canning Book
Posted to MM-Recipes Digest by <maintech@...> on Sep 05, 99
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