Fig Preserves First of all, the figs have to be washed. Fill - TopicsExpress



          

Fig Preserves First of all, the figs have to be washed. Fill the kitchen sink or a container large enough for the figs to be submerged. To this water add some salt or baking soda and with your hands, give them a good bath. Drain the water, then rinse again in clear water. Drain again. Then measure the figs, either in a large pot or measuring cup. (One year, I had so many I had to use a large saucepan to measure.) Then use two of figs to one of sugar, for example, two quarts of figs and one quart of sugar. Place the figs and sugar in a deep preserving kettle or pot and simmer. Stir gently as they begin to cook. Raise the heat when a syrup forms and allow it to come to a gentle rolling boil. Cook, stirring often, until the mixture begins to thicken, 1 to 2 hours, depending on the amount of figs you have. Sterilize jars and lids. While the fig preserves are still hot, fill the jars, being careful to wipe the tops of the jars well with a clean wet cloth to remove any syrup that may be on the area where the caps will screw on. Screw on the caps tightly and cool to room temperature. Store in a cool place.
Posted on: Sun, 13 Jul 2014 16:27:06 +0000

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