Directions: |
Directions:Wash, drain, and stem the figs. Peel if desired.
Put the figs in large stainless steel or enamel-lined stockpot or Dutch oven. Pour the sugar over the figs and let sit overnight.
Place the pot over medium heat and cook the fig and sugar mixture until the sugar is completely dissolved, stirring constantly.
Reduce the heat to low and add the lemon slices. Cover and cook, occasionally stirring to prevent sticking, until the figs are transparent and the syrup is thick, or about 2 to 3 hours. If possible, use a candy or deep-fry thermometer—look for a jelling point of 220 F to 225 F.
Meanwhile, prepare the jars and boiling water bath for canning. Sterilize the jars and lids (ok to do this by washing in a dishwasher) and fill a large canning kettle with water and bring to a boil.
Pour the hot preserves into hot sterilized jars, leaving 1/4-inch headspace. Wipe the rims and place the lids and rings on the jars.
Place the jars on the rack in the boiling water canner. If needed, add more hot water to bring it to a depth of 1 inch above the tops of the jars. Bring the water back to a gentle boil and continue boiling for 10 minutes (or 15 minutes if your altitude is above 6000 feet).
Using jar lifters or heat-proof rubber-tipped tongs, remove the processed jars to a rack and let them cool. Check to make sure they are sealed and then store in a cool, dark place. |
This recipe for Fig Preserves is from