Candied Figs

Ingredients

• Wash and dry firm, ripe figs
• boil 1 C. sugar
• 4 C. water

Method

1. 1

   Drop figs into boiling water for 3 minutes and drain.

2. 2

   For each pound of figs, boil sugar and water until clear, then drop in figs.

3. 3

   Boil slowly for 15 minutes.

4. 4

   Let stand overnight.

5. 5

   Repeat for 5 days until figs are clear and filled with syrup.

6. 6

   Drain and dry in sun or cool oven.

7. 7

   For crystallized figs, cover with syrup made of sugar and water, let stand for 3 days, drain, sprinkle with sugar, and pack in layers with bay leaves.

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 32. The excerpt below is the record exactly as published.

CANDIED FIGS Wash and dry firm, ripe figs, drop into boiling water for 3 minutes and drain well. For each pound of figs, boil 1 C. sugar and 4 C. water

Cook this with the app: pantry check, scaling, and the assistant.