Recipe by Sharon123
Ginger or cinnamon gives this recipe a little twist! From the Houston Chronicle. Figs are used widely in the Middle East and Africa! They are also popular in the USA.
Top Review by deedaas
For an extra kick, I used both cinnamon and Ginger. Wonderful combination. So nice to see a fig recipe without the horrid Baking soda. I used young figs so didn't bother peeling. Worked great. Thank you Sharon123
- 4 lbs firm ripe figs
- 4 1⁄2 lbs sugar
- 1⁄4 cup fresh lemon juice
- 2 lemons, sliced
- 3 -5 whole cinnamon sticks or 3 -5 pieces gingerroot
Directions See How It's Made
- Wash and peel the figs; set aside.
- Combine sugar and lemon juice in large nonreactive saucepan; add enough water to dissolve sugar.
- Add figs and lemon slices; cook about 45 minutes.
- The cinnamon or ginger may be tied in a cheesecloth bag and cooked with figs for added flavor, or just put in saucepan and lift out with strainer or slotted spoon.
- Stir frequently to prevent sticking.
- Pack preserves into clean, hot jars, and seal immediately.
- Process in boiling water bath 5 minutes for half-pints, 10 minutes for pints.
- Makes 8 to 10 (6-ounce) jars.