| 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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