Fig Preserves

I've never done any type of canning, but I try. Any help would be greatly appreciated!

Here are a couple of the figure of safeguarding revenue

5 lbs. figs peeled
3 lbs. sugar

Use just enough water to wet the sugar. Let come to boil good. Add the figs in syrup and cook until the figures are pink. Boil syrup until thick. Place in jars and seal. This is an old recipe that my mother made delicious jam.

6 cups peeled figs blackberry
3 cups sugar
Two 3 oz pkg strawberry Jello
*** Combine all ingredients in a large saucepan. Cook, stirring constantly, until thickened (about 40 minutes).

Pack hot preserves into hot jars leaving 1 / 4 inch headspace and process pints 15 minutes in a pot of boiling water bath.

Microwave
2 cups figs
3 cups sugar
1 lemon, sliced
*** The figs and sugar in a (2 pint) measure. Cover and chill 8 hours or overnight. Stir in lemon slices.

*** Microwave (high to 100%) 15-20 minutes or until sugar dissolves and coats the teeth with a fork. Remove the lemon slices.

*** To keep in hot sterilized jars. Top rubber lids and screw caps lines. Process 20 minutes in a boiling water bath. Let stand until cool. Make sure the lids are closed.

Yield: 4 Half Pints

Enjoy!

Fig Preserves quick and easy
Ms. Kast CA
Fredericksburg Cookbook

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3 cups figs, cut
3 cups sugar
1 / 2 cup lemon juice
1 ripe strawberries or box of gelatin
Mix all ingredients in a large saucepan and cook for 15-20 minutes. Pour into jelly glasses.