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Ingredients
- 1 Tbsp. Baking soda
- 8 c. Sugar
Directions
- Wash figs by filling a bowl large sufficient to submerge them in water.
- Dissolve the salt and baking soda in the water. Using your hands, gently toss so as not to bruise the figs. Drain the water, rinse in clear water and drain again.
- Put the figs and sugar in a large pot over med-low heat. Stir gently as they begin to cold. Raise the heat to medium when syrup begins to create, and let it come gently to a boil. Simmer, uncovered, for about 3 hrs, or possibly till a foam appears on the edge of the pot. Stir occasionally.
- Sppon the warm mix in to 5 warm sterilized pint-sized preserving jars, filling them to 1/2 inch from the top. With a clean damp towel, wipe the edge of the rim and fit with a warm lid. Tightly screw on metal ring.
- Process in a warm water bath for 15 min.
- Using tongs, remove the jars, place on a towl, and let cold. Test the seals. Tighten the rings. Store in a cold dark place. Let age for at least 2 weeks before using.
- 16 c. whole figs (about 4 to 5 lbs)
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