Lemon Fig Refrigerator Preserves
By Paula DeenJUMP TO RECIPE
- 6 lb unpeeled, washed and stems removed figs
- 2 lb sugar
- 6 very thinly sliced, seeds removed lemons
- 6 1 pint jar lids and rims mason s
Prepare jars and lids according to manufacturerÃ¢ÂÂs instructions.
In a large stock pot, place prepared figs. Cover with sugar and let sit overnight. Place stockpot on medium heat and and cook until sugar is completely dissolved. Reduce heat to low and continue to cook, stirring occasionally. Fold in lemon slices. Cover and cook over low heat until syrup is thick (approximately 3 hours). Remove from heat and pack in hot sterilized jars. Seal and refrigerate for up to 30 days.