This delicious preserve was named in honor of Jay’s grandmother, and he always thinks of her fondly as he prepares the fruit and stirs the bubbling pot of thickening goodness. Living in Georgia, Jay always has an abundance of figs readily available in his backyard. If you don’t have Celestial figs available in your area, use your favorite locally grown fresh figs.
MAKES: five to six 8-ounce jars:
INGREDIENTS:
- 6 pounds fresh figs,
- preferably Celestial
- 3 medium lemons
- 4 pounds granulated
- sugar (about 91⁄2 cups)
INSTRUCTIONS:
- Using a sharp knife, cut off the stem and blossom end of each fig.
- Using a soft scrub brush, thoroughly scrub 1 lemon, then rinse well and dry. Using a paring knife, remove only the outer colored portion of the lemon peel, then cut into very thin strips; set aside. Juice all 3 lemons.
- In an 8-quart stainless steel stockpot, combine the figs and lemon juice. Pour the sugar over the figs, cover, and let stand for about 6 hours.
- Over medium-high heat, stirring very gently to prevent scorching, bring the fi g mixture to a boil. Reduce the heat and boil, stirring frequently, for 15 minutes. Remove the pot from the heat and stir in the lemon peel. Let the mixture cool, then cover and let rest for 24 hours at room temperature.
- The next day, bring the fi g mixture to a boil over medium heat, stirring frequently and gently. Reduce the heat and simmer, stirring frequently and gently, for 5 minutes.
- Remove the pot from the heat and skim off any foam. Let the preserves cool in the pot for 5 minutes, stirring occasionally.
- Ladle the preserves into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes (see p. 34 for instructions). Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year
