Bring to a slow boil, and allow the figs to boil in the syrup for four to five minutes. Line up your jars on the counter top and add 2 tbsp. of lemon juice to each jar. The acidity will preserve your figs and prevent discoloration during storage. Place the funnel at the top of your first jar and ladle figs into the jar.
Since the skins have no flavor, I’d rather remove them if they are thick or tough otherwise, just chop them up along with the rest of the fig. You’ll need 4 to 5 cups (maximum 5 cups) of crushed figs. You’ll notice, I just heap them in a 4-cup measuring cup, to account for the air spaces.
Wash figs and trim stems. Cut lemon into very thin slices and remove seeds. Combine water, sugar and cinnamon in a large saucepan and bring to a boil. Reduce heat to low and add figs and lemon slices. Cover and cook 45 minutes. Transfer figs, lemon slices …
This helpful guide will share how to properly select, store, freeze, and cook with figs for maximum freshness and shelf-life. This helpful guide will share how to properly select, store, freeze, and cook with figs for maximum freshness and shelf-life. SHARE PIN EMAIL. button button How to Select, Store, and Cook Fresh Figs .
Boil until sugar is completely dissolved. Add the figs, stir, reduce heat to a medium low simmer, and cook for 45 minutes to 1 hour, or until figs begin to turn transparent, gently stirring occasionally. Ladle figs into sterilized jars, packing fairly tight and spoon syrup to fill, leaving 1/4 inch head space; seal.
Feb 17, 2014 · U can put it in zip lock bags and freeze it up to a year, or u can put it in mason jars. When canning, put figs in jar, close tight and flip jar over on its lid. And ur done. Please don’t waste ur time putting lemons and other things cuz if u do, after a period of time ur figs will start tasting like lemons.