PRESERVES - PEAR, FIG

By Kathy Johnson

Ingredients

• 5 lbs sugar (9 cups)
• fruit; enough to fill 12 quart dishpan

Details

Servings 8

Preparation

Step 1

Pears
Wash, peel, slice pears.

Figs
Pick figs with stem still attached; if not fruit will turn to mush. Wash fruit quickly, do not let fruit sit in water as it will absorb the water and turn to mush. Stir as needed but do not stir to much.

Place fruit in aluminum dishpan; heaping, not level, but enough room to stir. Add sugar and let set overnight. Cook on low heat; stir frequently to prevent scorching and sticking. Cook until pears are clear; test until syrup is thick and fruit is tender. Place in sterilized jars, seal with rings and lids that have been soaked in warm water to allow jars to seal. Be sure to dry lid and ring completely as water will cause fruit to mold.