CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce05 |
1 |
servings |
INGREDIENTS
1 |
lb |
Fresh ripe figs; washed, stemmed |
1 |
c |
Sugar |
INSTRUCTIONS
In a medium saucepan, mix figs and sugar together and cook on low heat,
uncovered, about 30 minutes. If processing, pour hot preserves mixture into
a hot, sterile 1-quart or two 1-pint glass canning jars, filling jar to
within 1/8-inch from top; wipe rim and seal jar with lid. Put jar in
water-bath canner or on rack set in a deep kettle and cover with hot water
by 1 to 2 inches. Bring to a gentle simmer (180 to 185 degrees), and
process, covered, 5 minutes. Transfer jar to a rack using tongs and let
cool completely. Store in a cool, dark place. This recipe yields 1 quart of
preserves.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-065 broadcast 12-18-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-09-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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