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Down in South Louisiana we preserve the best figs. They can be eaten with a spoon straight from the jar, spread on bread, mixed with cornbread and milk, pies, cookies, cakes, it is a staple in many cupboards. Mine is no different, my cupboard feels lost without them. All you need is 2 ingredients, figs and sugar. Easy.
4 c. Fresh Figs (washed and stems removed)
2 c. Sugar
Put figs and sugar in a 4 quart sauce pot and start on a low fire until sugar is melted. You may increase the fire a little after the sugar is melted, but not too high, as your figs will scorch.
Cook until the liquid has thickened and you have a medium thick syrup. Can in the normal canning method used for fruit preserves.
NOTE: This recipe can easily be doubled and tripled, it just depends on the size of the pot you have. |
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