Fig Preserves

Ingredients

• one pound of sugar
• each pound of figs
• the juice of one lemon
• 1 tablespoonful of vinegar

Method

1. 1

   Gather figs when just ripe.

2. 2

   Peel carefully.

3. 3

   Place sugar in kettle with enough water to prevent sticking.

4. 4

   Stir until boiling, then add lemon juice.

5. 5

   Cook figs until transparent, place in sun, then continue adding figs to syrup.

6. 6

   Boil syrup down until thick as honey, add figs, and boil for five minutes.

7. 7

   Set aside overnight to absorb syrup.

8. 8

   Process jars for ten minutes to seal.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 56. The excerpt below is the record exactly as published.

FIG PRESERVES. Gather figs when just ripe and not soft, for preserves. The soft figs may be made into jam. Peel carefully, trying not to cut into seed. Use one pound of sugar to each pound of figs and the juice of one lemon to each four pounds of figs. Place sugar in kettle with enough water to prevent sticking. Stir occa- sionally until it begins to boil. Add the lemon juice. This will prevent crystals forming or turning to sugar. If a lemon is not available, use 1 tablespoonful of vinegar

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