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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Preserves - Fig (NOT IN COOKBOOK) Recipe

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This recipe for Preserves - Fig (NOT IN COOKBOOK) is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups figs
2 - 4 cups sugar
Lemon juice
Directions:
Directions:
Wash, dry and stem figs. Place whole or half in a large pan and add sugar. Add lemon juice later. Place figs over medium heat and cook, stirring constantly until sugar is dissolved, about 15 minutes. Reduce heat to low. Add lemon juice. Use a candy thermometer (DO NOT allow tip to touch bottom of pan). Continue to simmer until mixture reaches 200 degrees, about 45 minutes. May can. I freeze in jar and leave 1-inch headspace.
To can:
Prepare jars, wash and place in boiling water. Sterilize jars and lids. Fill a large canning kettle, (Not a pressure canner), with water and bring to a boil. Pour hot fruit or juice into hot, sterilized jars, leaving 1/4-inch headspace. Wipe the rims of jars and place hot lids and rings on the jars. Place jars on a rack in the boiling canner water. Water in canner needs to 1-2-inches above top of the jars. Bring water back to a gentle boil and continue boiling for 10 minutes. Using jar lifters , remove jars and place on a dish cloth and allow to cool. Check to make sure they all seal.

 

 

 

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