Fig and Lemon Preserves
"I made 5 pints from this recipe. I also added some pectin which was not in the original recipe."
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (81.6 g)
- Calories 143.5
- Total Fat - 0.3 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 9.3 mg
- Total Carbohydrate - 37.3 g
- Dietary Fiber - 3.4 g
- Sugars - 29.5 g
- Protein - 1.1 g
- Calcium - 52.1 mg
- Iron - 0.7 mg
- Vitamin C - 6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Rinse the figs and then remove stems and discard. Cut figs in half, vertically.
Step 2
In a large saucepan combine all the ingredients (figs - pectin) and bring to a boil; reduce heat to medium low and simmer for 1 hour, stirring occasionally or until thickened. As figs soften, it is helpful to mash the figs with a potato masher to break up the larger figs.
Step 3
Spoon mixture into sterilized jars, wiping off any drips. Place lids and rings on jars.
Step 4
Process in a water bath for 10 minutes or longer depending on altitude. I processed them for 20 minutes as I am at a higher altitude.
Step 5
Remove jars from hot water bath with canning tongs and let cool completely.
Tips
No special items needed.
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