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Fig Preserves

August 30, 2009


1 cup sugar
3/4 cup water
2 pounds firm, fresh figs, trimmed and quartered
2T lemon juice
zest of one lemon or orange


  1. Combine the sugar and water in a saucepan over medium heat until the sugar is dissolved.
  2. Stir in figs, lemon juice, and zest.
  3. Simmer uncovered for 1 1/2 to 2 hours until the preserves are thick and syrupy, stirring occasionally. (I set a timer for every 20 minutes, so I don’t forget about them.)

Preserves will keep refigerated for up to three months.


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