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- 3 quarts figs
- 3 quarts boiling water
- 4 cups sugar
- 1½ quarts water
- 2 lemons, thinly sliced (optional)
- Pour 3 quarts of boiling water over figs and let stand 15 minutes then drain and discard the liquid. Rinse the figs in cold water and drain.
- Mix the sugar, 1½ quarts water and lemon boiling rapidly 10 minutes. Skim syrup of impurities then remove and discard lemon slices.
- Add the figs carefully into the boiling hot syrup, a few at a time.
- Cook rapidly until figs are transparent.
- Remove figs and place in shallow pan.
- Boil syrup until thick, pour over figs and let stand 6 to 8 hours.
- Reheat the figs and syrup to boiling and add to sterilized jars, leaving ¼ inch headspace.
- Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
- Process in a Boiling Water Canner.
- Makes about 10 half-pint jars