These figs in syrup taste heavenly and it is a great way to take advantage and get some extra when figs are ripe as their season is short.
- Prepare light syrup by bringing water and sugar to the boil over a medium heat in a stainless steel saucepan. Stir until sugar dissolves. Lower heat and keep warm.
- Blanch figs for 2 minutes in boiling water and drain.
- Place figs in layers into the syrup and warm for about 5 minutes per layer. Let them cool down and add 1/2-1 tsp lemon juice to prevent browning.
We can fruit to have the flavor of the summer in the middle of winter. It is easy to make this recipe in greater quantities to can.
For 8 pint cans allow 10 lb figs, 2 1/4 cups sugar, 5 1/4 cups water and 1 1/2 tsp lemon juice per jar. Process pint jars for 45 minutes in the pressure canner.