Reciepe for fig marmalade?

WHITE FIG MARMALADE



Yield: 9 servings



3 lb Of white figs

3 Oranges

6 3/4 c Sugar (3 3/8 pounds)

3 Lemons



Makes about 9 half-pints. Wash, peel and chop the figs. Wash and chop the

oranges, including the rind. Put figs and oranges in a preservng kettle

with the sugar. Place on low heat and cook, uncovered, about 45 minutes,

stirring occasionally. While this is simmering, wash, very thinly slice

and seed the lemons. Cook them in a small amount of water until tender and

drain. About 15 minutes before the fig mixture is done, add the lemon

slices. Ladle into hot, sterilized jars and seal immediately.



To seal: Fill to within 1/2-inch head room, being sure to first wipe the

rim and threads of the jars with a hot damp cloth to remove all particles

of food, seeds or spices. While contents are hot, cover with a 1/8-inch

layer of paraffin. When paraffin has set, add another layer of melted

paraffin, tilting and rotating the jar to seal completely.



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Reciepe for fig marmalade?
Fresh Fig Preserves Recipe

Ingredients

4 pounds firm, ripe figs

4-1/2 pounds sugar

1/4 cup fresh lemon juice

2 lemons, sliced

A few pieces of whole stick cinnamon or ginger root (optional)





Instructions

Wash and peel figs; set aside. Combine sugar and lemon juice in large nonreactive saucepan; add enough water to dissolve sugar. Add figs and lemon slices; cook about 45 minutes (the cinnamon or ginger may be tied in a cheesecloth bag and cooked with figs for added flavor). Stir frequently to prevent sticking.



Pack preserves into clean, hot jars, and seal immediately. Process in boiling water bath 5 minutes for half-pints, 10 minutes for pints.



Makes 8 to 10 (6-ounce) jars.
Reply:Ingredients:

3 1/4 pounds fully ripened figs

1/2 cup lemon juice

1 teaspoon lemon rind, grated

1/2 cup water

1 package (1 3/4 oz. size) Sure Jel

7 1/2 cups white sugar





Directions:



Trim stem from figs. Grind or chop figs and place in a large saucepan. Add Sure-Jel. Mix well. Place figs over high heat until a hard boil is reached. Immediately add all the sugar. Let come to a quick rolling boil that will not stir down. Boil hard for 1 minute, stirring constantly.



Remove from heat and skim with a metal spoon. Stir and skim for 5 minutes. Ladle into jelly glasses leaving 1/2" space at top. Cover with hot melted paraffin or seal with tops. Cool.