Fig Preserves

Sally Muhl

ingredients

  • 1 cup pecans
  • 1/4 cup bourbon
  • 4 lb firm, ripe figs
  • 7 cloves
  • 1/4 cup fresh lemon juice
  • 3 pieces whole stick cinnamon
  • 2 lemons, sliced
  • 4 lb sugar

instructions

  1. place cinnamon and clove in cheesecloth
  2. Mix the rest of ingredients and bring to a boil
  3. place cheesecloth in boiling mixture
  4. boil for 30-40 minutes until thick
  5. remove cheesecloth
  6. put in hot jars with 1/4 head space
  7. place lids on jars and 10 minute hot water bath