Fig Preserves

8 C ripe figs
2 C sugar
1″ knob of fresh ginger, peeled and finely diced
1 med lemon, thinly sliced
Juice of 1 additional lemon
1/4 t cardamon
1/4 t ceylon cinnamon
1 C water


In a dutch oven, layer the figs, lemon slices, sugar, ginger and lemon juice.
Cover and refrigerate overnight
The next day, add water, cover.
Bring the mixture to a simmer, over med heat.
Turn heat to low and slow cook covered for 1 hr. Watch carefully and stir occasionally.
After cooking 1 hr, covered, vent the lid and cook for another 1/2 hr, until the figs are translucent and the syrup has thickened.
Ladle into hot sterilized jars and process in water bath.

Makes about 10 cups.

About mama huang

I love to cook and experiment with recipes. The ones published here have been adapted from recipes from various sources and are recipes that members of my family love and ask for.
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