Old Fashioned Fig Preserves III2002-05-29
- Course: Desserts
- Yield : 12 servings
- Servings : 12 servings
- Prep Time : 45m
- Cook Time : 2:0 h
- Ready In : 2:45 h
- Add to Recipe Box
Cooking figs take patience waiting for the sugar to turn into syrup. But as any Cajun will tell you, it’s well worth the wait. Great with Cush Cush and for making fig tarts and cakes.
- 4 gallons fresh figs (16 quarts)
- 1 tsp baking soda
- 7 lbs sugar (16 cups sugar)
Cut the tips off the figs and soak for an hour in water and a teaspoon of baking soda, then wash and drain.
Combine the sugar and figs in large canning cooking pot. Let stand a few minutes; some cooks let the sugar and figs stand together a few hours or overnight. The sugar draws the juice from the figs creating a syrupy base.
Over a very low heat, cook figs for 2 hours. Continue stirring to prevent scorching and sticking. Mixture will be syrupy. More often than not depending on the quantity and the amount of figs in your pot...it may take up to 4 or 5 hours for the figs "to turn" into a jam like consistency which will thicken more upon cooling.
Pour into canning jars. Makes approximately 12 to 15 pints.