THE FIG 267 



but adding ^no water. They may be steamed instead. 

 Add about one-half their weight then of sugar and cook 

 down carefully till thick. Lemon juice and peel, pine- 

 apple or other decided fruit may be added for flavouring. 

 This if preferred may be rubbed through a coarse sieve 

 and heated again before sealing in little pots or jars. 



FIG. JELLY 



Slice the figs into the preserving kettle, covering bottom 

 of kettle with cold water. Add slicesof unpeeled lemon, one 

 lemon to one and a half pints of uncooked figs. Place on 

 back of stove to cook slowly an hour, when strain and 

 boil for fifteen or twenty minutes (according to the state 

 of the syrup or the weather), adding three-fourths quan- 

 tity of sugar to that of the fruit. 



PRESERVED FIGS 



Heat figs through thoroughly in a steamer, double- 

 boiler or slow oven without water, then drop them into a 

 heavy, boiling syrup; remove and let stand in it over 

 night. In the morning bring to a boil, remove ; let stand till 

 cold; re-heat; drain; pack figs close together in. jars; cook 

 down the syrup and pour over the fruit. Figs may be pre- 

 served in lemon syrup, in grape juice, or other tart fruit 

 juices or have added to them lemon peel and juice or lemon 

 and ginger root. See also Preserved Cherries. Dried figs 

 may be steamed and then so preserved or by simpler pro- 

 cess. Many people hold that preserved fresh figs must 

 first be dipped in boiling lye, repeating several times, 

 a minute at a time. 



PICKLED FIGS 



Pick figs which are barely ripe, though fully swollen out, 

 and leave stems on the fruit. Place in a jar of fairly strong 



