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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