Ingredients
- 5 pounds small fresh figs, stemmed
- 5 cups sugar
- 1 1/2 lemons, seeded and thinly sliced
Directions
Wash the figs in cold water. Place in a heavy pot with the sugar and just enough water to to cover the sugar and keep figs from sticking. Stir. Add the lemon slices and cook over moderate heat about 10 minutes or until syrup is thick and fruit is tender. Skim off foam that comes to the top. When the juice has become a syrup, divide among sterilized jars and seal. Turn jars upside down to ensure perfect seal. Process in boiling water for 5 minutes.
Makes 8 1/2-pint jars.
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Submitted 6/13/05.
Source: Lee Bailey's Southern Food
Submitted By: Linda Wilson
lwilson@gatecom.com
Freddie's Fig Preserves