Yield: About 10 half-pint jars
Procedure: Pour 3 quarts boiling water over figs. Let stand 15 minutes. Drain and discard liquid. Rinse figs in cold water and drain. Prepare syrup by mixing sugar, 1½ quarts water and lemon. Boil rapidly 10 minutes. Skim syrup; remove and discard lemon slices. Drop whole figs carefully into the boiling hot syrup, a few at a time, until all have been added. Cook rapidly until figs are translucent. Remove figs and place in shallow pan. Boil syrup until thick; the syrup must be boiled down until it becomes as thick as honey. Carefully pour the syrup over figs, cool and let stand 6 to 8 hours in the refrigerator.
Sterilize canning jars. Reheat figs and syrup to boiling. Fill whole figs into hot jars and cover with hot syrup, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
|Table 1. Recommended process time for Fig Preserves in a boiling water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 6,000 ft||Above 6,000 ft|
This document was adapted from "So Easy to Preserve", 6th ed. 2014. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists. Slightly revised September 2016.