Preserved Figs. ✠
The weight of ripe figs in sugar.
Peel of one lemon and juice of two.
A little ginger.
Cover the figs with cold water for twelve hours. Then simmer in water enough to cover them until tender, and spread out upon a sieve to cool and harden. Make a syrup of the sugar, and a cup of cold water for every pound. Boil until clear of scum; put in the figs and simmer ten minutes. Take them out and spread upon dishes in the sun. Add the lemons and ginger; boil the syrup thick; give the figs another boil of fifteen minutes, and fill the jars three-quarters of the way to the top. Fill up with boiling syrup, cover, and, when cold, seal up.