|The inside of a canning pot. Rack to hold jars upright.|
|The canning bath pot towers over my largest pots!|
|Wash figs, then pour boiling water over them for 10 minutes.|
|Quartered with stems cut off....your fingers will be purple :-)|
|After cooking on the stove I put it all in the food processor...smooth.|
|Add lemon, and back in pan to boil for one more minute|
|Covered and in the canning bath for 15 minutes.|
2 quarts (about 5lbs) figs, quartered, destemmed.
6 cups of sugar...however I used 4
1 cup of water
1/4 lemon juice w/1 Tablesp. of lemon zest
Spices if you like: ginger, cinnamon, rosemary, orange water, lavender
Put washed figs in large pan or bowl. Pour boiling water over them, cover, let stand for 10 minutes.
Destem, and quarter each fig.
Combine figs, sugar, water and cook at slow boil until thick, stirring lots to prevent sticking (about 30 minutes.) I put them in the food processor, you can use a blender, or mash them.
Add lemon juice and boil ONLY 1 MINUTE.
Ladle into hot jars, and process 15 minutes. Makes 12 8oz. jars.
If you do not have a canning pot, you can put in your fridge. They should keep for at least a month.
Great filling for thumbprint jelly cookies, or klachkys.
|Mmmm...we had it on toast this morning.|
The rain had stopped by the time I finished writing. However, it's still cloudy, and I'm hoping for more.
Thanks for reading,
Each day is a gift. Open now.