PRESERVED FIGS
These preserved figs offer a taste of history, capturing the sweet essence of summer fruit in a rich, syrupy preserve. The figs are simmered in a sugar syrup infused with lemon and ginger, creating a delightful balance of sweetness and spice. Enjoy these tender, flavorful figs on their own, with cheese, or as a topping for desserts.
Ingredients
- Fresh figs (Quantity not specified in original recipe.)
- pound Granulated sugar (Quantity not specified in original recipe.)
- teacup Water (Quantity not specified in original recipe.)
- ounces Lemon juice (Quantity not specified in original recipe.)
- pieces Fresh ginger, small pieces (Quantity not specified in original recipe.)
Instructions
- 1Place fresh figs in water and let them soak overnight. This will help to soften them.
- 2The next day, simmer the figs in water, ensuring they are covered, until they become tender. Then, spread them on dishes to cool.
- 3For every pound of fruit, make a syrup using a pound of sugar and a small teacup of water. Boil the syrup until it is very clear, removing any scum that forms. Add the figs and boil slowly for 10 minutes.
- 4Take the figs out of the syrup and spread them on dishes. Place them in the hot sun to dry.
- 5Add the juice of as many lemons as you have pounds of sugar, along with a few small pieces of ginger, to the syrup. Boil the syrup until it thickens.
- 6Boil the figs in this syrup for an additional fifteen minutes.
- 7Fill glass jars three-quarters full with the figs, then fill the jars up with the boiling syrup. Cover and seal the jars when they are cold, either by screwing them air-tight or sealing them.