Making fig preserves?

i am looking for different ways to make homemade fig preserves

Making fig preserves?
Sounds delicious...Figs are so good...try this one...





100-YEAR-OLD FIG PRESERVES RECIPE


MRS. LILLIAN LEVIS





5 pounds peeled figs


5 pounds sugar


1 lemon sliced


Peel and quarter figs, add sugar and sliced lemon. Let stand two or three hours to draw juice, stir now and then to help dissolve sugar.


When sugar has softened, start cooking. Let come to a rolling boil. Boil 25-30 minutes, stirring constantly so liquid doesn't stick to bottom of pot.





After foam disappears and juice has thickened a little, ladle into hot jars and seal.
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Reply:Fig Preserves





INGREDIENTS:





16 cups fresh figs


1 tablespoon baking soda


12 cups boiling water


8 cups white sugar


4 cups water


1 lemon, sliced








DIRECTIONS:





In a large mixing bowl place figs and sprinkle with baking soda. Pour the boiling water over the figs and soak for 1 hour.





Drain figs and rinse thoroughly with cold water. In a large Dutch oven combine the sugar and the 4 cups of water; bring to a boil and cook for 10 minutes.





Add the figs and lemon slices to the syrup in the Dutch oven and cook for 1 hour, stirring occasionally.





Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving 1/2 inch of head space. Top jars with lids and screw bands on tightly. Process for 10 minutes in a hot water bath.


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Fig Preserve





Ingredients:





50 small figs green


1 x almonds blanched, opt.


3 cups sugar


3 cups water


1 tablespoon lemon juice


1 strip grapefruit peel or lemon peel





Directions:





Wash figs and trim stems.


Place figs in a large pan and cover with boiling water.


Bring to a the boil and boil gently, uncovered, for 15 minutes.


Drain and rinse with hot water.


Return to pan and cover again with boiling water.


Repeat boiling and draining process four times in all.


Cook until figs are tender after last change of water (about 1


hour's cooking in all).


Drain figs, rinse with cold water and spread out on paper


towels to dry.


Insert a whole or split almond into base of each fig if desired.


In a clean pan bring sugar and water to the boil.


Add lemon juice and grapefruit or lemon peel and boil for 10


minutes.


Add figs and boil over moderate heat for 10 minutes, skimming


when necessary.





Cover pan and leave overnight.


Next day bring pan contents slowly to the boil and boil gently


until syrup is thick when tested.


Put figs and syrup into sterilised jars, seal and store in a cool


place.





Testing syrup: Drip a little syrup onto a cold plate.


If drops do not spread, syrup is ready.


If you have a sugar thermometer, cook to a temperature of 105 C (220 F).

miriam