|Sliced Navels and Lemons|
2 medium navel oranges, thinly sliced (do not peel, but cut off and discard ends)
3 lemons, thinly sliced (do not peel, but cut off and discard the ends)
Wash and drain the figs. Cut off the stems and coursley chop.
Boil uncovered for 40-45 minutes over medium heat, stirring often. (Syrup should "sheet" from the back of a spoon.)
Pour figs, orange and lemon slices into the hot bubbling syrup. Boil over medium heat, stirring gently, for 30-35 minutes. (the length of time depends on personal preference for thickness of the syrup.)
|Figs and Citrus|
Spoon into 3 pint sized or 6 half pints, sterilized canning jars, to 1/4 inch headspace. Wipe the rims. Cover with hot lids, and screw on bands. Process for 10 minutes in water bath.
Cheryl has two more fig recipes that I will post next. Fig Lime Jam and Fig Strawberry. And as a bonus I will post her Fig Bran muffins!