Fig Preserves

100-YEAR-OLD FIG PRESERVES RECIPE

5 pounds peeled figs
5 pounds sugar
1 lemon sliced
Peel and quarter figs, add sugar and sliced lemon. Let stand two or three hours to draw juice, stir now and then to help dissolve sugar.
When sugar has softened, start cooking. Let come to a rolling boil. Boil 25-30 minutes, stirring constantly so liquid doesn’t stick to bottom of pot.
After foam disappears and juice has thickened a little, ladle into hot jars and seal.

QUICK-AND-EASY FIG PRESERVES

3 cups figs, cut up
3 cups sugar
1/2 cup lemon juice
1 box strawberry or blackberry gelatin

Combine all ingredients in large saucepan and cook for 15 to 20 minutes. Pour into jelly glasses.