- 28
ounces dried figs
- 4
cups water
- ½
cup fresh lemon juice
- 3
cups granulated sugar
- Pinch
salt
- 1
teaspoon vanilla extract
Instructions
- Add
the figs to a Dutch oven or large saucepan. Add water and bring to boil.
Remove from heat, cover and let stand until figs are plumped. Using a
slotted spoon, remove figs and reserve liquid. When the figs have
cooled enough to handle remove and discard their stems with kitchen
scissors or a sharp knife. Chop the figs and set aside.
- Add
the lemon juice, sugar and reserved liquid to the Dutch oven and bring to
a boil; reduce heat and simmer for 15-20 minutes until slightly thickened.
Add the chopped figs and pinch of salt, bring to a boil then reduce heat
to low and simmer for 15-20 minutes, until thickened. Remove from the heat
and stir in the vanilla.
- Ladle
hot fig mixture into jars. If you are canning them, see Savor the Best dot com for her suggestion. I will be using the fig jam and giving it away with the instruction to refrigerate and use within 3 months.
- Yields:
About 6 cups.
