Preserved Figs

I have to say that I didn’t much cook in our last vacation. We dine and lunched in restaurants the most of the time. But, after three or four days I was

tired of dinning out.

Then, I resolve eat some homemade meal. We bought fresh pasta and I just made the sauce. For dessert, I made in previous day figs preserve in syrup.

In the backyard we have a beautiful fig tree and watching the fruits I thought:

“So, if I use those figs to make something good?” If I left it in the tree, certainly the birds ruin the most of the fruits, in fact, I saw some fruit bites. The most of the figs were ripe and I love figs preserved. So, I selected the perfect ones and I went to the kitchen, with the hard idea to post the recipe for you. But unfortunately the bluethoot didn’t work .But never mind, I post the recipe today and I have one more jar full, that I bring here, in my fridge that I am pretending create something good to share.

• 1 kg fresh figs, unpeeled
• 1 kg sugar
• 1 glass water
• Juice of one lemon

Method

To prepare fruit:

Select only perfect figs, ripe but not soft. Rise fig well in cold water.

To make preserves,

place alternate layers of sugar and figs in an enamel kettle. Let stand overnight. Drain off syrup and bring it to a boil. Drop in figs a few at a time. Cook until tender, transparent and amber colored (about 1 to 1 1/2 hours). Add juice of lemon, cook 10 minutes longer. Remove figs from the syrup. Fill hot, dry, sterilized jars 3/4 full with preserved fruit. Cook syrup until thick. If paraffin is to be used, add enough syrup to fill the jar to 1/2" from the top. Close and process in boiling water bath for five minutes