Candied Figs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 lb. Figs
1 c. water
1 tsp. ginger
2 lb. white sugar
1 lemon thinly sliced
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Directions: |
Directions:Wash the figs, but do not peel. Place all ingredients in large kettle. Cover and boil 1 hr. Let stand 24 hrs. Day 2 boil 1 hr. Let stand 24 hrs. Day 3 boil 1 hr. and then remove figs and lemon slices to drying rack over aluminum foil on top of cookie sheets. It may take 2 drying racks. I use standard cooling racks. Set oven temperature at the very lowest setting and warm oven. Once warm, shut off oven. Put figs and lemon slices in oven and leave there. Each day for 5-7 days repeat oven process until the figs and lemon slices are dry, but still soft. Make sure you don't bake the figs. Once dry, roll in white sugar and store in air tight container in the refrig. for up to 1 yr. if they last that long (which they usually don't). |
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Number Of
Servings: |
Number Of
Servings:2 lbs. dried figs |
Preparation
Time: |
Preparation
Time:8-10 days |
Personal
Notes: |
Personal
Notes: Esther made these figs every year when she had a big fig tree in the back yard. My guess is that she started making these in the 1950's or 60's.
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