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Preserved Figs


Lay fresh figs in water overnight. Then simmer in water enough to cover them until tender, and spread upon dishes to cool. Make a syrup of a pound of sugar to every pound of fruit. Allow a small teacup of water to a pound of sugar. Boil until a very clear syrup; remove every particle of scum; put in the figs and boil slowly for ten minutes. Take them out and spread upon dishes, and set them in the hot sun. Add the juice of as many lemons as you have pounds of sugar, and a few small pieces of ginger. Boil this syrup until thick. Boil the figs in this syrup for fifteen minutes longer. Then fill in glass jars three-quarters full, fill up with boiling syrup and cover. When cold, screw air-tight or seal.


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The International Jewish Cook Book (1919).

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