Hi Ben,


 BC>       Title: Simple Homemade Fig Preserves
 BC>  Categories: Jams
 BC>       Yield: 2 Cups

 BC>       2 lb Ripe figs; tough stems
 BC>            -removed
 BC>   1 1/2 c  Sugar
 BC>       6 tb Fresh lemon juice
 BC>       1 tb Water; up to 2 tb; if needed


I use a 1:1 figs/sugar ratio, no lemon (but recipe says I could) or
water. Stem and quarter figs (I usually do a 3lb batch), weigh and add
equal amount of sugar, let set overnight. Next day heat mix to
temperature of 225; this will take a while. When hot, ladle into jelly
jars, seal and boiling water bath proccess for 10 minutes. Cool in draft
free place. My yield is usually about 9 half pint jars plus a taster. As
they are cooking, stir from time to time, more often as they get closer
to temperature.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Matthew 7:20 | Wherefore by their fruits ye shall know them.

--- PPoint 3.01