Figs Preserved in Honey Syrup is brought to by Sherri Brooks Vinton author of my favorite canning book, Put'em Up! I've won several blue ribbons at the county fair using the recipes out this book.
I wrote a review years ago after I first starting using the book: Put ‘Em Up! Book Review
Figs Preserved in Honey Syrup
Makes about 9 pints
- 10 pounds figs, stemmed
- 6 cups water
- 2 cups honey
- 1 cup sugar
- 9 tablespoons bottle lemon juice (1 tablespoon per pint)
In a large saucepan, cover the figs with water by 2 inches and bring to a boil. Simmer for 2 minutes to soften the fruit. Drain.
Combine the 6 cups water, honey, and sugar in another large saucepan, and bring to a boil, stirring to dissolve the sugar. Add the figs and gently boil them in the syrup for 5 minutes.
Put 1 tablespoon of lemon juice into each clean, hot pint jar. Pack the jars gently but firmly with the figs. Ladle the hot syrup over the figs to cover by 1/2 inch. Leave 1/2 inch of headspace between the top of the liquid and the lid. Screw lids on the jars temporarily. Gently swirl each jar to release trapped air bubbles. Remove the lids and add syrup, if necessary, to achieve the proper headspace.
Use the boiling-water method. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 45 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for to a year.