Recipe: Rec. Fig Preserves

* Exported from MasterCook II *

Fig Preserves

Recipe By : Southern Living
Serving Size : 1 Preparation Time :1:00
Categories : Canning, Preserves, Etc. Jams & Jellies

Amount Measure Ingredient -- Preparation Method
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2 quarts fresh figs
boiling water
3/4 cup water
3 tablespoons lemon juice
1 cup sugar
2 teaspoons dry low-methoxyl pectin
1 1/3 tablespoons di-calcium phosphate

Pour enough boiling water over figs to cover; let stand 10 minutes. Drain, stem and chop figs. Combine figs, 1/4 cup water, and lemon juice in a large Dutch oven. Bring mixture to a boil; cover, reduce heat, and simmer until mixture thickens.
Combine sugar and low-methoxyl pectin; add to hot mixture, stirring until completely dissolved. Stir in di-calcium phosphate solution. Remove from heat, and place a spoonful of mixture in a measuring cup; chill until cool to touch to test thickness. If mixture is too thin add 1 teaspoon di-calcium phosphate solution (shake before measuring), and retest; repeat util preserves thicken when chilled.
Bring mixture to a boil. Pour into hot sterilized jars, leaving 1/4 inch headspace; wipe jar rims. Cover at once with metal lids, and screw on hands. Process in boiling water bath 5 minutes. Chill before serving. Yield: 6 half pints. Nineteen calories per tablespoon.


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