INGREDIENTS

INSTRUCTIONS

SCALD 6 quarts figs in 6 quarts boiling water; let stand 15 minutes. Drain,
rinse thoroughly in clear cold water, drying and pressing fruit until all
water is out.  Weigh or measure figs, remove stems and   crush. Add 1/2 cup
sugar for each cup crushed figs.  Put in enough   water to start fruit
cooking, then boil down until thick.  A little   sliced lemon, orange,
preserved ginger may be added.  Pour into jars   to within 1/4 inch of top.
Put on cap, screw band firmly tight.   Process in boiling water bath 10
minutes.
Posted to MC-Recipe Digest V1 #214
Date: Thu, 29 Aug 1996 17:32:13 -0400
From: kmeade@IDS2.IDSONLINE.COM (The Meades)

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