BC> 2 lb Ripe figs; tough stems
BC> -removed
BC> 1 1/2 c Sugar
BC> 6 tb Fresh lemon juice
BC> 1 tb Water; up to 2 tb; if needed
I use a 1:1 figs/sugar ratio, no lemon (but recipe says I could) or
water. Stem and quarter figs (I usually do a 3lb batch), weigh and add
equal amount of sugar, let set overnight. Next day heat mix to
temperature of 225; this will take a while. When hot, ladle into jelly
jars, seal and boiling water bath proccess for 10 minutes. Cool in draft
free place. My yield is usually about 9 half pint jars plus a taster. As
they are cooking, stir from time to time, more often as they get closer
to temperature.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Matthew 7:20 | Wherefore by their fruits ye shall know them.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
