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WHAT WE'RE CANNING? FIG CONSERVE

2 lbs figs, roughly chopped
20 oz can crushed pineapple, juice & all
2 medium lemons, diced, rind & all
5 C sugar
1/2 t salt

Bring to boiling point slowing. Simmer until thickened, about 1 hour.

Stir in 1 C chopped pecans

Process in water bath for 10 minutes.

Makes approx 8 1/2 pints.

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