Figs were probably one of the first fruits to be dried and stored by man. Figs offer a power-house of nutrition; a combination of fiber, minerals, and nutrients that are unequaled by other fruits in nature. They were brought to the New World by the Spanish missionary fathers. This recipe is from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time is approximate.
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- 6 quarts figs
- baking soda (one cup)
- 1 gallon water, boiling
- cold water
- 1 lemon, sliced (optional)
- 1 orange, sliced (optional)
- lemon juice (use the bottled kind)
- 1For the syrup: Bring the sugar and water to a boil in a heavy medium saucepan over high heat.
- 2Reduce the heat to medium-low.
- 3Simmer, stirring until the sugar is completely dissolved, 6 to 8 minutes.
- 4Select figs of uniform size and ripeness.
- 5Without removing the skins, plung figs into a bath made by adding baking soda to boiling water.
- 6Allow the figs to stand in the soda bath from five to ten minutes, depending on the weight of the skin.
- 7When the skins of the figs become slightly transparent, remove to a bath of cold water and rinse thoroughly.
- 8Add fruit to syrup and bring to a gentle boil.
- 9When the figs can be easily pierced with a toothpick or skewer, and the skins look clear and translucent, pack the fruit loosely into sterilized jars, filling any remaining spaces with the hot syrup.
- 10Add 2 tablespoons bottled lemon juice to each quart or 1 tablespoon if you're canning in pints.
- 11A slice of lemon and a slice of orange may be added to each jar, if desired.
- 12Remove trapped air bubbles by sliding a non-metallic spatula around the inside of the jar walls.
- 13If needed, add more liquid, leaving 1/2" headspace.
- 14Wipe the jar rim with a clean, dampened paper towel to remove any food particles.
- 15Place prepared lids on jars and secure with metal ringbands following manufacturer's recommendations.
- 16Process in boiling water bath for 25 minutes, adding boiling water as needed during the processing.
- 17When processing is complete, remove canner lid and use a jar lifter to remove jars and place them on a rack, dry towel, or newspaper.
- 18Allow the jars to cool, undisturbed, away from drafts for 12 to 24 hours.
- 19To check the seal, listen for the familiar "ping" and look for the slight depression in the lid's center.
- 20Remove the ringbands, wipe jars with a damp cloth, and add labels.
- 21Store in a cool, dry, dark place.
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Nutritional Facts for Breakfast Figs
Serving Size: 1 (5723 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 290.2
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 16.6 mg
- Total Carbohydrate 74.9 g
- Dietary Fiber 0.0 g
- Sugars 74.9 g
- Protein 0.0 g
The following items or measurements are not included: