Whole fig preserves

Yield 10 half-pint jars · Scaling: source batch only

Method

1. Prepare the boiling-water canner and sterilize half-pint or pint jars using the linked NCHFP directions. Keep the jars hot; prepare lids according to their manufacturer's directions.
2. Pour 3 quarts boiling water over the figs. Let stand for 15 minutes, then drain and discard the water. Rinse the figs in cold water and drain.
3. Combine 4 cups sugar and 1½ quarts water, adding the thin lemon slices if using them. Boil rapidly for 10 minutes. Skim the syrup, then remove and discard the lemon slices.
4. Carefully add the whole figs to the boiling syrup a few at a time until all are in the pot. Cook rapidly until the figs are translucent.
5. Lift the figs into a shallow pan. Boil the syrup until it is as thick as honey, then pour it over the figs. Cool and refrigerate for 6–8 hours.
6. Reheat the figs and syrup together to boiling.
7. Fill the hot jars with whole figs and cover them with hot syrup, leaving ¼-inch headspace. Wipe the rims with a clean, damp paper towel and apply the prepared two-piece lids.
8. Process in a boiling-water canner using the source schedule for half-pint or pint jars: 5 minutes at 0–1,000 ft, 10 minutes at 1,001–6,000 ft, or 15 minutes above 6,000 ft. Keep the jars covered by at least 1 inch of water and maintain a boil; begin timing when the water is boiling vigorously. If boiling stops, restore the boil and restart the full processing time.
9. After processing, turn off the heat, remove the canner lid and wait 5 minutes before lifting the jars out. Keep jars upright and leave at least 1 inch between them as they cool.
10. Cool undisturbed for 12–24 hours. Do not tighten the bands or press the lids while the jars are hot.
11. Remove bands from sealed jars. Refrigerate unsealed jars and use them first. Store sealed jars in a cool, dry place out of direct light.

Conditions

Places

No source in this record establishes a place.