Fig Preserves

Ingredients

• 6 quarts figs
• 1 pound sugar
• % pint of water

Method

1. 1

   Make a slit across the top of each fig, cover them with brine and let them remain for 8 days.

2. 2

   Drain well, boil gently in a little water until quite tender, then drain again and cover with cold water.

3. 3

   Change the water daily for three days.

4. 4

   On the third day, prepare a syrup of sugar and water.

5. 5

   Boil the figs in the syrup for ten minutes, and repeat the process daily for 3 or 4 days, until the figs are tender and green.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 46. The excerpt below is the record exactly as published.

FIG PRESERVES Green figs Sugar To each pound figs allow 1 pound sugar and % pint of water. Salt brine that will float an egg. Make a slit across the top of each fig, cover them with brine and let them remain for 8 days. Drain well, boil gently in a little water until quite tender, then drain again and cover with cold water. Change the water daily for three days, and on the third day have ready a syrup made of sugar and water in the proportions given above. Boil the figs in the syrup for ten minutes, and repeat the process daily for 3 or 4 days, until the figs are tender and green. Place them in jars, add syrup, cover closely, and store in dry cool place. HATTIE FIDLER (Mrs. Isaac) PEACH AND ORANGE MARMALADE 24 peaches 3% pounds sugar 4 oranges, fruit and rind Put both fruits through the food chopper, add sugar and let stand over night. Boil slowly for about 2 hours, or until done. BLACKBERRY JAM 6 pounds blackberries 6 pounds sugar Wash berries. Mash and dip off juice. Mix with sugar. Boil sugar and Juice about 5 minutes. Add berries to syrup and cook until thick. Stir to prevent sticking. Put in clean jam jars. 122 PICKLES AND PRESERVES FIGS—PRESERVED OR CANNED 6 quarts figs

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