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Thank you so much for posting this super simple recipe. Wash, trim stems and quarter 8 cups medium —ripe figs, and pour into slow cooker. Cook on low for several hours, about three, stirring occasionally so mixture does not stick or burn.


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Saturday I managed to pick 1 gallon of ripe figs, while the birds devoured at least as many. My questions is can I double this recipe?

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Bing Site Web Enter search term: Even added my lemon because I love the taste it never makes it to the jars.

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Old-Fashioned Fig Preserves

Hi Terry, Mom amd I finished our batch, and heard the jast one pop seal we had 16 cups figs and used 6 cups sugar 1 small lemon sliced and 1 coffee mug of water. All women are affected. Thanks again for taking the time to come back and comment. It gives the details for heating the jars and lids. Good luck and feel free to come here with your questions.
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Comments
  1. When I fill each jar, I make sure I put a slice in each, about halfway into the jar.