Fig Preserves
2 pounds figs, unpeeled
3 cups granulated sugar
1 cup water
8 thin lemon slices
Rinse figs well in cool water. Soak for 15 to 20 minutes.
Make a syrup by boiling the sugar and water together.
When syrup is clear and slightly thick (about 10 or 15 minutes), add figs and sliced lemon.
Bring back to a boil and boil for 1 minute.
Lower heat and simmer for 30 minutes. Seal in jars. This recipe is easily doubled.
Yields 3 half pints.
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