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Fig Preserves

Yield about 15 half pints


  • 12 pounds fresh figs
  • 1 cup baking soda
  • 8 cups sugar
  • 2 quarts water

How to Make It

  1. Place figs in a large shallow container; sprinkle with soda. Cover with boiling water, and let stand 5 minutes. Rinse and drain in 2 baths of clean, cold water. Set aside.

  2. Combine sugar and 2 quarts water in a flat-bottomed kettle; bring to a boil over medium heat, stirring constantly until sugar dissolves. Add reserved figs; return to a boil. Boil, stirring frequently, 25 minutes or until figs become tender and translucent.

  3. Remove figs from syrup with a slotted spoon; boil syrup an additional 10 minutes or until desired consistency. Return figs to syrup. Remove from heat, and skim off foam with a metal spoon.

  4. Quickly ladle preserves into hot sterilized jars, leaving 1/4- inch headspace. Cover at once with metal lids, and screw bands tight. Process preserves in boiling-water bath 15 minutes.

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