Homemade fig and lemon preserves.
Fig Preserves
10 pounds figs
1/4 cup baking soda
5 pounds granulated sugar
1/4 cup lemon juice
Lemon slices (optional)
1 quart water
- Wash figs in warm water with baking soda.
Rinse well. Cut off stems.
- Combine sugar, lemon juice and water in
large, heavy pot and bring to a boil. Carefully drop figs into
boiling syrup. Reduce heat and simmer, stirring occasionally,
until figs are clear looking and syrup is thick, about 2 to 3
hours.
- Add lemon slices 1/2 hour before figs
are done.
- Immediately pour into hot, sterilized
jars, leaving 1/3-inch head space. Adjust caps. Process 15 minutes
in boiling water bath.
Yield: 10 pints.
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