Evening Republican, Volume 19, Number 222, Rensselaer, Jasper County, 18 September 1915 — FOR THOSE FOND OF FIGS [ARTICLE]

FOR THOSE FOND OF FIGS

Preserved in the Manner Described Here They Will be Found to be a Delicious Titbit. Six quarts figs, two quarts sugar, three quarts water. Select firm, fruit, discard all over-ripe or broken figs. Sprinkle one cup soda over the selected figs and cover with about six quarts boiling water. Allow to stand 15 minutess; drain off this soda solution and rinse the figs well through two baths of clear, cold water. Let the figs drain while syrup is prepared. Mix sugar and water, boll 10 minutes and skim. Add well-drained figs gradually so as not to cool the sirup. Cook rapidly until figs are clear and tender (about two hours). When the figs are transparent, lift them out carefully and place in shallow pans. If the syrup is not heavy enough (about 50 degrees) continue boiling until it reaches this density, then pour it over the figs, being careful to see that the fruit is entirely covered. Let stand over night. Next morning pack figs cold in sterilized jars, having stems all the same length and placing the figs so that all stems will be upward. Fill each jar to overflowing with the sirup testing 55 degrees. Cap, clamp, process and seal immediately.