Breakfast Figs

Breakfast Figs


  • 6 quarts figs
  • 1 cup baking soda
  • 1 gallon water, boiling
  • cold water
  • 1 lemon, sliced
  • 1 orange, sliced
  • SYRUP:
  • 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
Recipe Source

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