Fig Preserves

Ingredients

• four pounds of figs
• four pounds of granulated sugar
• a few slices of ginger
• the juice of two lemons

Method

1. 1

   Cover the figs well with cold water, and let them stand ten or twelve hours.

2. 2

   Boil them in clear water until tender, lay on dishes to cool and harden.

3. 3

   Dissolve the sugar, and make a syrup, skimming carefully.

4. 4

   Drop in the figs, and boil for ten minutes.

5. 5

   Take them out and lay on dishes.

6. 6

   Add to the syrup the ginger and lemon juice.

7. 7

   When the syrup is thick, put in the fruit, and boil again for fifteen minutes, then put into jars, and seal closely while hot.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 105. The excerpt below is the record exactly as published.

FIG PRESERVES. To four pounds of figs take four pounds of granulated sugar; cover the figs well with cold water, and let them stand ten or twelve hours. Boil them in clear water until tender, lay on dishes to cool and harden. Dissolve the su- gar, and make a sirup, skimming carefully. Drop in the figs, and boil for ten minutes. Take them out and lay on dishes. Add to the sirup a few slices of ginger and the juice of two lemons

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