Recipe: Fig Preserves

FIG PRESERVES

3 1/2 cups sugar
2 cups water
4 thin slices lemon, divided
2 pounds fresh figs, stemmed

Bring sugar, water, and 1 lemon slice to a boil in a Dutch oven, stirring constantly. Cook 5 minutes, stirring occasionally. Add figs, a few at a time; cook 12 minutes or until a candy thermometer registers 220 degrees and figs are clear, stirring occasionally. Add remaining 3 lemon slices, and cook 1 minute. Remove from heat.

Pack figs in hot, sterilized jars, filling to 1/4 inch from top. Cover fruit with hot syrup, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

Process in boiling-water bath 5 minutes. Store in refrigerator after opening.

Recipe from Southern Living 1996 Annual Recipes