Ingredients:
- 6 pounds figs, peeled or unpeeled
- 6 pounds sugar
- 3 lemons, very thinly sliced, seeds removed
Preparation:
Wash, drain and stem figs. Pour sugar over figs and let sit overnight. Cook over medium heat until sugar is completely dissolved; reduce to low heat, stirring occasionally to prevent sticking. Add lemon slices. Cover and cook until figs are transparent and the syrup is thick, 2-3 hours. Remove from heat, pack in hot, sterilized jars and seal according to manufacturers directions.Makes 5 to 6 pints
shared by JUDYR4
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