Fig conserve.
Put the figs in a basin of boiling water for a few minutes, then strain and remove the skins, cut off the stalk end, which is always tough, and allow 1lb of sugar to 1lb of fruit. To each pound of sugar allow one pint of water and boil together for some time as to make a syrup. Skim and strain it. Then put the figs in a basin and pour over them the syrup, boiling hot. Cover and leave till next day. Then put the figs and syrup In a preserving pan and cook gently till the fruit is quite soft. The juice of two lemons, to each pound of figs can be added if liked, or 4oz. of green ginger may be tied in a muslin bag and boiled with the fruit, first scraping the ginger well. This quantity is enough for 8lb. of figs. When the fruit is soft, strain it from the syrup and boil the latter till there Is only enough to cover the figs. Return these tto the pan and boil all together for a few minutes. Pour into hot glass jars. Cover next day.
Source: KITCHEN AND PANTRY. (1921, February 26). Queensland Times (Ipswich) (Qld. : 1909 - 1954), p. 5 (DAILY.).
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