Preserved Figs

Ingredients

• Buy the finest dried figs
• set aside their weight in granulated sugar
• a few bits of green ginger
• the juice of two lemons
• the rind of one

Method

1. 1

   Soak the figs overnight in cold water, then simmer very slowly in just enough water to cover them.

2. 2

   Lift them out carefully and set to cool.

3. 3

   Make a syrup from the water in which they were cooked and the sugar.

4. 4

   Put the figs back in the syrup, add the ginger, lemon juice, and rind.

5. 5

   Simmer for ten minutes, drain the figs, set them to dry slightly in a moderate oven, and boil the syrup till quite thick.

6. 6

   Put the figs in glass jars, pour the syrup over them, and seal while hot.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 196. The excerpt below is the record exactly as published.

PRESERVED FIGS This preparation is more of a confection than a preserve. It is delicious, and affords at a moderate price a dainty which costs extravagantly when bought at a grocery. Buy the finest CANNED FRUITS AND PRESERVES 359 dried figs, pull them apart and wipe each one with a piece of wet cheesecloth. Weigh them and set aside their weight in granulated sugar. Soak the figs overnight in cold water, then simmer very slowly in just enough water to cover thenv Lift them out carefully and set to cool. Make a syrup from the water in which they were cooked and the sugar. Put the figs back in the syrup, adding a few bits of green ginger, the juice of two lemons and the rind of one

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