Fig Preserves

Ingredients

• Use one pound of sugar
• to each pound of figs
• the juice of one lemon

Method

1. 1

   Gather figs when just ripe and not soft, for preserves.

2. 2

   Peel carefully, trying not to cut into seed.

3. 3

   Use one pound of sugar to each pound of figs and the juice of one lemon to each four pounds of figs.

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

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