Breakfast Figs Recipes

Steps:

• For the syrup: Bring the sugar and water to a boil in a heavy medium saucepan over high heat.
• Reduce the heat to medium-low.
• Simmer, stirring until the sugar is completely dissolved, 6 to 8 minutes.
• Select figs of uniform size and ripeness.
• Without removing the skins, plung figs into a bath made by adding baking soda to boiling water.
• Allow the figs to stand in the soda bath from five to ten minutes, depending on the weight of the skin.
• When the skins of the figs become slightly transparent, remove to a bath of cold water and rinse thoroughly.
• Add fruit to syrup and bring to a gentle boil.
• When the figs can be easily pierced with a toothpick or skewer, and the skins look clear and translucent, pack the fruit loosely into sterilized jars, filling any remaining spaces with the hot syrup.
• Add 2 tablespoons bottled lemon juice to each quart or 1 tablespoon if you're canning in pints.
• A slice of lemon and a slice of orange may be added to each jar, if desired.
• Remove trapped air bubbles by sliding a non-metallic spatula around the inside of the jar walls.
• If needed, add more liquid, leaving 1/2" headspace.
• Wipe the jar rim with a clean, dampened paper towel to remove any food particles.
• Place prepared lids on jars and secure with metal ringbands following manufacturer's recommendations.
• Process in boiling water bath for 25 minutes, adding boiling water as needed during the processing.
• When processing is complete, remove canner lid and use a jar lifter to remove jars and place them on a rack, dry towel, or newspaper.
• Allow the jars to cool, undisturbed, away from drafts for 12 to 24 hours.
• To check the seal, listen for the familiar "ping" and look for the slight depression in the lid's center.
• Remove the ringbands, wipe jars with a damp cloth, and add labels.
• Store in a cool, dry, dark place.