Figs in Brandy
Preserving figs in citric acid and brandy helps prevent the growth of microorganisms in the fruit, and boiling the mixture in canning jars produces an airtight seal.
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Ingredients
- 2 lb. dried figs (preferably calimyrna), soaked in water and refrigerated overnight
- 1 1⁄3 cups sugar
- 1 1⁄4 cups brandy
- 1 tsp. citric acid
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