Preserved Figs Eden Recipes

BRANDIED PRESERVED FIGS

Steps:

• Wash figs a few at a time by quickly dipping into a large bowl of cool water. Drain in a single layer on a thick kitchen towel. Place figs in a single layer in a large, wide stockpot, Dutch oven, or saucepan. Cover figs with sugar; cover pan, and chill overnight or for up to 2 days.
• Place pan over low heat, and slowly bring figs to a gentle simmer without stirring (about 1 hour and 45 minutes; do not let mixture come to a boil). Partially cover pan; simmer gently for 10 minutes or until figs begin to soften. Remove from heat; cover completely. Let stand 8 to 12 hours. Return pan to low heat, and repeat process twice, reducing stand time to 4 hours after last simmer.
• Return fruit to a simmer; carefully spoon hot fruit evenly into 4 or 5 hot, sterilized 1-pint canning jars, reserving syrup in pan.
• Bring syrup in stockpot to a boil over medium, skimming if necessary. Remove from heat; stir in brandy.
• Cover fruit with hot syrup, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover jars immediately with their metal lids and screw-on bands. Process in boiling-water bath 10 minutes.

PRESERVED FIGS EDEN

Steps:

• Bring sugar and water to a boil in a large pot. Turn heat very low and add figs and lemon and orange. Tie the spices in a cheesecloth bag, add to the pot and simmer slowly for about 1 hour or until the figs look glazed and the juice is syrupy and golden. Discard the spice bag and very carefully spoon the figs, lemon and orange slices and syrup into hot, sterilized preserving jars. Cover and seal.

FIG PRESERVES

Steps:

• In a large mixing bowl place figs and sprinkle with baking soda. Pour the boiling water over the figs and soak for 1 hour.
• Drain figs and rinse thoroughly with cold water. In a large Dutch oven combine the sugar and the 4 cups of water; bring to a boil and cook for 10 minutes.
• Add the figs and lemon slices to the syrup in the Dutch oven and cook for 1 hour, stirring occasionally.
• Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving 1/2 inch of head space. Top jars with lids and screw bands on tightly. Process for 10 minutes in a hot water bath.