From the Kitchen of: Pepper
Source: Judith Olney, Farm Market Cookbook
This recipe is favorite of Pepper's #2 son!
3
cups
water
6
cups
sugar
4
pounds
figs, rinsed and left whole
5
slices
lemon -- 1/3" thick, seeds removed
PREPARATION:
Combine the water and sugar in a large non-aluminum pot. Bring to a
good agitated rolling boil. Add the figs, cover the pot, and cook slowly
for 45 minutes. Be sure to regulate the heat so that the fruit is at a
bare simmer.
After 45 minutes, remove the lid and add the lemon slices. Continue to
simmer uncovered for another 45 minutes.
Remove from heat, cover the pot, and let stand overnight in a cool place
so the figs can soak up the syrup.
The next day, bring the figs back to a brief simmer, then ladle them
into five sterile pint-sized jars. Slip a slice of lemon down the side of
each jar so that it shows decoratively. Seal the jar. Mrs. Kirkland stores
hers in the freezer.
Four pounds fresh figs makes 5 pints of preserves. This is a recipe for
autumn.