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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This recipe appeared in the local paper a few years ago and the original recipe came from a woman named Bulah Baker. It is fabulous. Ingredients:
6 cups ripened figs |
3 cups sugar |
3 cups water |
2 medium navel oranges, thinly sliced (do not peel, but cut off and discard the ends) |
2 lemons, thinly sliced (do not peel, but cut off and discard the ends) |
Directions:
1. Wash and drain the figs. Cut off the stems and coarsley chop. (The original recipe leaves the figs whole, but pierced with a fork.).
2. Cook the water and sugar over medium heat until the sugar dissolves and the mixture comes to a full, rolling boil. Boil uncovered for 40-45 minutes over medium heat, stirring often. (Syrup should sheet from the back of a spoon.
3. Pour figs, orange and lemon slices into the hot bubbling syrup. (The ratio is one cup sugar and one cup water to 2 cups figs.) Boil over medium heat, stirring gently, for 30-35 minutes. (The length of time depends on personal preference for thickness of the syrup.).
4. Spoon into 3 pint-sized, sterilized canning jars, to within 1/4 inch from the top. Wipe the rims. Cover with metal lids and screw on the band. refrigerate or process for 10 minutes in a boiling bath.
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