Grandma’s Fig Preserves

Recipe from Ruth Patrick was featured in an LSU Cooperative Extension Service booklet, “Ways With Figs,” written by Patrick and published some time in the late 1970s.

2 qts. figs

6 cups sugar

1½ to 2 cups water

1 lemon, sliced

1. Sort figs, using ripe figs but not cracked ones. Wash and drain figs and peel, if desired.

2. Make a heavy syrup of sugar and water in a large kettle. Stir and heat slowly until sugar is dissolved.

3. Increase heat and bring to a boil 3 or 4 minutes. Add sliced lemon and figs. Cook on medium heat (a good, but gentle boil) until clear and transparent, usually about 1½ to 2 hours.

4. Do not stir; lift gently from bottom or shake pot.

5. Fill hot, sterilized jars with boiling figs and syrup to within 1/4 inch of top. Wipe sealing edge clean and seal.

6. Process in boiling hot water bath for 5 to 10 minutes.

7. Remove from water and set on paper towels to cool and set. Check seals before storing.

Note: For a brighter color, clean figs by bringing to a boil in hot water. Let stand 3 minutes; drain, then add to boiling syrup. If using frozen figs, place frozen figs in large kettle, add sugar and water and ehat slowly until figs thaw. Add sliced lemon, if desired, bring to a boil and cook as above.