- 6 quarts figs
- 1 cup baking soda
- 1 gallon water, boiling
- cold water
- 1 lemon, sliced
- 1 orange, sliced
- 2 1/4 cups sugar
- 5 1/4 cups water
- For the syrup: Bring the sugar and water to a boil in a heavy medium saucepan over high heat.
- Reduce the heat to medium-low.
- Simmer, stirring until the sugar is completely dissolved, 6 to 8 minutes.
- Select figs of uniform size and ripeness.
- Without removing the skins, plunge figs into a bath made by adding baking soda to boiling water.
- Allow the figs to stand in the soda bath from five to ten minutes, depending on the weight of the skin.
- When the skins of the figs become slightly transparent, remove to a bath of cold water and rinse thoroughly.
- Add fruit to syrup and bring to a gentle boil.
- When the figs can be easily pierced with a toothpick or skewer, and the skins look clear and translucent, pack the fruit loosely into sterilized jars, filling any remaining spaces with the hot syrup.
- A slice of lemon and a slice of orange may be added to each jar, if desired.
- Remove trapped air bubbles by sliding a nonmetallic spatula around the inside of the jar walls.
- If needed, add more liquid, leaving 1/2″ headspace.
- Wipe the jar rim with a clean, dampened paper towel to remove any food particles.
- Place prepared lids on jars and secure with metal ringbands following manufacturer’s recommendations.
- Process in boiling water bath for 25 minutes, adding boiling water as needed during the processing.
- When processing is complete, remove canner lid and use a jar lifter to remove jars and place them on a rack, dry towel, or newspaper.
- Allow the jars to cool, undisturbed, away from drafts for 12 to 24 hours.
- To check the seal, listen for the familiar “ping” and look for the slight depression in the lid’s center.
- Remove the ringbands, wipe jars with a damp cloth, and add labels.
- Store in a cool, dry, dark place.
Yield: 6 quarts