| Instructions: |
3 lb Of white figs 6 3/4 c Sugar (3 3/8 pounds)
3 Oranges 3 Lemons
Makes about 9 half-pints. Wash, peel and chop the figs. Wash and chop the
oranges, including the rind. Put figs and oranges in a preservng kettle
with the sugar. Place on low heat and cook, uncovered, about 45 minutes,
stirring occasionally. While this is simmering, wash, very thinly slice
and seed the lemons. Cook them in a small amount of water until tender and
drain. About 15 minutes before the fig mixture is done, add the lemon
slices. Ladle into hot, sterilized jars and seal immediately.
To seal: Fill to within 1/2-inch head room, being sure to first wipe the
rim and threads of the jars with a hot damp cloth to remove all particles
of food, seeds or spices. While contents are hot, cover with a 1/8-inch
layer of paraffin. When paraffin has set, add another layer of melted
paraffin, tilting and rotating the jar to seal completely.
Jams and Jellies - 1975
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