medium navel oranges, thinly sliced (do not peel, but cut off and discard the ends)
lemons, thinly sliced (do not peel, but cut off and discard the ends)
Serving Size: 1 (17) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 0 g0 %
Total Fat 0 g0 %
Saturated Fat 0 g0 %
Cholesterol 0 mg
Sodium 0.2 mg
Dietary Fiber 0.2 g0 %
Sugars 6.5 g25 %
Protein 0.1 g
Wash and drain the figs. Cut off the stems and coarsley chop. (The original recipe leaves the figs whole, but pierced with a fork.).
Cook the water and sugar over medium heat until the sugar dissolves and the mixture comes to a full, rolling boil. Boil uncovered for 40-45 minutes over medium heat, stirring often. (Syrup should "sheet" from the back of a spoon.
Pour figs, orange and lemon slices into the hot bubbling syrup. (The ratio is one cup sugar and one cup water to 2 cups figs.) Boil over medium heat, stirring gently, for 30-35 minutes. (The length of time depends on personal preference for thickness of the syrup.).
Spoon into 3 pint-sized, sterilized canning jars, to within 1/4 inch from the top. Wipe the rims. Cover with metal lids and screw on the band. refrigerate or process for 10 minutes in a boiling bath.