INGREDIENTS

INSTRUCTIONS

Figs should not be too ripe.  Leave on the stems.  Wash thoroughly.
Cover with fresh water and boil for 2 minutes.  Drain and use this
water to make a thin syrup (3 c. water to 1 c. sugar). Boil figs 5
minutes in syrup. Pack into clean jars, filling to within 1/2 inch of
top of jar. Put on cap, screwing the band tight.  If a sweeter  product
is desired, make a heavy syrup (1 c. water to 1 c. sugar)and  combine
equal parts of the heavy syrup with corn syrup.  Add a few  slices of
lemon to the syrup and boil the figs for 5 minutes before  packing them
into the jars. Adjust jar cap and process. Process 30  minutes in
boiling water bath, or in pressure canner 10 minutes at 5  pounds
pressure.  Source: Kerr Canning Book  Posted to MM-Recipes Digest  by
<maintech@ne.infi.net> on Sep 05, 99

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