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Fig Preserves



  • 2 pounds figs, unpeeled
  • 3 cups granulated sugar
  • 1 cup water
  • 8 thin lemon slices


  1. Rinse figs well in cool water. Soak for 15 to 20 minutes. Make a syrup by boiling the sugar and water together.
  2. 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.
  3. Seal in jars.

Yield: 3 half pints

This recipe is easily doubled.


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