Prep 15 mins
Cook 45 mins
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.
- 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
- 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.
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