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Canning -- Jams and Jellies
Do you have a recipe for fig preserves?
Yes. Yield: 10 half-pint jars. 3 quarts figs 3 quarts boiling water 4 cups sugar 1-1/2 quarts water 2 lemons, thinly sliced (optional) Pour boiling water over the figs. Let stand 15 minutes. Drain; rinse figs in cold water. Prepare syrup by mixing sugar, 1-1/2 quarts water and lemon. Boil rapidly for 10 minutes. Skim syrup, remove and discard lemon slices. Drop figs into the syrup, a few at a time. Cook rapidly until figs are transparent. Remove figs and place in shallow pan. Boil syrup until thick, pour over figs and let stand 6 to 8 hours. Sterilize canning jars. Reheat figs and syrup to boiling. Pour hot figs and syrup into hot jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath. PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University. (August 2004)