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1 lb Fresh ripe figs; washed, stemmed
1 c Sugar
In a medium saucepan, mix figs and sugar together and cook on low heat,
uncovered, about 30 minutes. If processing, pour hot preserves mixture into
a hot, sterile 1-quart or two 1-pint glass canning jars, filling jar to
within 1/8-inch from top; wipe rim and seal jar with lid. Put jar in
water-bath canner or on rack set in a deep kettle and cover with hot water
by 1 to 2 inches. Bring to a gentle simmer (180 to 185 degrees), and
process, covered, 5 minutes. Transfer jar to a rack using tongs and let
cool completely. Store in a cool, dark place. This recipe yields 1 quart of
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