Easy fig preserves
Instructions:
- Have ready one 1-pint jar or two half-pint jars that have been sterilized in boiling water or run through the dishwasher on the hottest cycle. The jars should have sterilized tight-fitting lids. The jars and lids do not have to stay hot, but they must stay sterile.
- Stir together the figs, sugar, lemon juice, and water in a medium nonreactive saucepan. Bring to a boil, stirring until the sugar dissolves. Reduce the heat and simmer, stirring occasionally, until the figs collapse into a soft, thick stew, about 30 minutes. The preserves should fall off the spoon in thick, heavy drops.
- Spoon the preserves into the prepared jars. Close the jars and set them where they will not be disturbed until the preserves cool to room temperature, preferably overnight. Store in the refrigerator for up to 3 months.
- Tips and techniques. Even when you don’t seal jars in a water bath or pressure canner, the jars and lids must be scrupulously clean and sterilized. Wash them in hot, soapy water and then sterilize them in boiling water, or run them through your dishwasher on the hottest cycle. The jars and lids do not have to stay hot, but they must stay sterile. You can use glass jars repeatedly, but I suggest replacing any lids that are bent or nicked. You can also use jars that rely on rubber gaskets for sealing. The gaskets work as long as they are pliable.