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Ingredients
- 2 lbs dried figs, soaked in water and refrigerated overnight (preferably calimyrna)
- 1 1/3 cups sugar
- 1 1/4 cups brandy
- 1 teaspoon citric acid
Method
- Drain the figs, then transfer to a 4 quart saucepan and cover with 6 cups of water. Bring water to a boil over high heat and cook for 15 minutes. Add the sugar, stirring with a wooden spoon to combine and return to a boil; boil for 2 minutes. Add 1 cup brandy. Bring mixture back to a boil, then remove from heat and set aside.
- Using a slotted spoon, remove figs from saucepan and pack into sterilized 1 pint canning jars. Pour syrup over leaving 1 inch head space. Wipe rims and screw canning bans on tightly.
- Boil in water bath for 20 minutes. Turn off heat and let sit for 5 minutes. Remove from water and let cool and check seals.
