Fig Preserves

Ingredients

• one pound of fruit
• one pound of sugar
• one pint of water

Method

1. 1

   Gather figs before ripe, slit them, and soak in lime water for 3-4 hours, then in water until lime taste is gone.

2. 2

   Make syrup with sugar and water, boil briefly, then add figs and boil until done.

Nutrition per serving

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 33. The excerpt below is the record exactly as published.

one pound of fruit put (147) JANE HAMILTON'S RECIPES three-quarters of a pound of brown sugar. Stew them until they are done, stirring them all the time and taking out the stones; put them into a jar and cover closely. Put the damsons to stew without the sugar; after the skins have burst and the juices run out add the sugar. 999 FIG. Gather the figs before they are perfectly ripe, with a short stem, slit them on one side, and soak in lime water three or four hours, then soak in water until they lose the taste of lime. Make a syrup of loaf sugar, one pound of sugar, and one pint of water

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