Add the spices then over the lowest heat simmer for 1 hour stirring often. Cover with cold water and add the salt.
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Drain figs and rinse thoroughly with cold water.
Best green fig preserve recipe. Place the figs in a large glass bowl. In a large Dutch oven combine the sugar and the 4 cups of water. When done the jam should have some translucency.
Place the figs and sugar in a large heavy-based saucepan and bring to the boil. Bring to a boil and cook for 10 minutes. Use the same water to make the syrup.
Mix well until the salt in dissolved then weight down with a plate and let stand overnight. Mix the water and bicarbonate of soda and soak the figs overnight. Soak overnight in a solution of lime or bicarbonate of soda 15 ml lime or 30 ml bicarbonate of soda per 34 litres water.
The next day bring a large pan of water to a boil with the baking soda if using it helps preserve a good green color. In a medium stainless or enameled saucepan stir together fine-chopped figs water sugar and lemon juice. Step 3 Add the figs and lemon slices to.
Carefully return the figs to the syrup and cook gently for 15 minutes stirring often to prevent the jam from catching. Place into clean boiling water and boil for 15 minutes or until soft. Rinse the fruit place in boiling water and boil for about 15 minutes until tender.
Continue to boil the syrup until it reaches 106C pearl stage. Scrub the figs and cut a cross into the end opposite the stalk. Remove from the water and weigh the figs recording the weight.
Press the water out and gradually place the figs in the boiling syrup. Ingredients 1 gallon Figs Sugar equal amounts sugarfigs Water enough to cover figs in pot. Fine-chop the cooked drained figs.
Using a slotted spoon remove the fruit and set aside.
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