Put stemmed figs in a large pail.
Pour boiling water over figs and let stand for 10 minutes.
Drain and rinse well.
Make a syrup of sugar and 2 quarts of water, add lemon if desired and cook for 10 minutes.
Add figs and cook until figs are clear.
Let figs stay in syrup over night.
Next morning brings figs to boil.
Place in hot jars and cover with syrup and seal.
When you have less than 6 quarts of figs, 6 cups of sugar to 1 quarts of water. 4 Cups of sugar to 5 cups of water.
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|Serving Size: 1 Serving (2808g)|
|Recipe Makes: 4|
|Calories from Fat: 38 (1%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 30239.1mg||1043 %|
|Potassium 3255.1mg||86 %|
|Total Carbohydrate 946.7g||278 %|
|Dietary Fiber 42.8g||171 %|
|Sugars, other 903.9g|
|Protein 11.1g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3644
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