My mom’s fig preserves

My mom’s fig preserves

By
From
Deep South
Makes
6 x 450g jars
Photographer
Andy Sewell

Preserved in sorghum syrup, these figs can be used throughout the year to accompany biscuits, waffles and pancakes. If you can’t get sorghum syrup, substitute black treacle.

Ingredients

Quantity Ingredient
1.4 litres water
1.4kg sorghum syrup
4 tablespoons lemon juice
2kg ripe figs, stems snipped off
2 lemons, thinly sliced

Method

  1. Heat the water in a large pan, add the sorghum syrup and lemon juice and cook until the syrup dissolves. Bring to a simmer, add the figs and cook rapidly for 10 minutes, stirring occasionally to prevent sticking. Add the sliced lemons and continue to cook rapidly for 10–15 minutes, until the figs are tender. If the syrup becomes too thick before the figs are done, add boiling water 4 tablespoons at a time. Remove from the heat, cover and leave to stand for 12–24 hours in a cool place.
  2. Pack into hot sterilised jars, filling them to within 5mm of the tops. Process immediately in a hot water bath for 30–45 minutes. Store in cool, dry place for 6–9 months.
Tags:
American
Southern cooking
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