Peeled Fig Preserves
- 6 cups granulated sugar
- 4 pounds peeled figs
- 1 lemon, sliced
- Layer sugar, figs and lemon slices in large pot and cook covered on very low
heat until sugar dissolves (about 1 hour). Uncover and cook about 45 minutes longer,
until figs are transparent.
- Lift out figs with a slotted spoon and cook the syrup about 15 minutes longer,
until thicker. Put figs back into pot and let sit overnight.
- The following morning, heat figs to a boil and seal in jars.
Yield: 7 half pints
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