Prep:
30 minutes
Cook:
25 minutes
Yield:
4 cups
Ingredients
2 pounds ripe figs, stemmed and quartered
4 cups sugar
Juice of 2 lemons
1 tablespoon grated lemon zest
4 cups sugar
Juice of 2 lemons
1 tablespoon grated lemon zest
Preparation
1. Combine figs, sugar, lemon
juice, and lemon zest in a saucepan over medium heat, stirring until
sugar has disolved. Bring to a boil; cook until set, about 20 minutes.
2. Skim and ladle into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims clean, tighten lids and invert for a few minutes to vacuum seal. Return jars upright and let cool completely. Store in a cool, dry place.
2. Skim and ladle into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims clean, tighten lids and invert for a few minutes to vacuum seal. Return jars upright and let cool completely. Store in a cool, dry place.
No comments:
Post a Comment