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Fig Preserves (Syko Glyko)

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      Title: FIG PRESERVES (SYKO GLYKO)
 Categories: Fruits, Preserves, Greek
      Yield: 25 Servings
 
     50 sm Green figs
           Blanched almonds (optional)
      3 c  Sugar
      3 c  Water
      1 tb Lemon juice
      1    Strip of grapefruit peel
           -OR- lemon peel
 
  Wash figs and trim stems.  Place figs in a large pan and cover with
  boiling water.  Bring to a the boil and boil gently, uncovered, for
  15 minutes. Drain and rinse with hot water. Return to pan and cover
  again with boiling water.  Repeat boiling and draining process four
  times in all. Cook until figs are tender after last change of water
  (about 1 hour's cooking in all).
  
  Drain figs, rinse with cold water and spread out on paper towels to
  dry.
  
  Insert a whole or split almond into base of each fig if desired.
  
  In a clean pan bring sugar and water to the boil.  Add lemon juice and
  grapefruit or lemon peel and boil for 10 minutes. Add figs and boil
  over moderate heat for 10 minutes, skimming when necessary. Cover pan
  and leave overnight.
  
  Next day bring pan contents slowly to the boil and boil gently until
  syrup is thick when tested.  Put figs and syrup into sterilised jars,
  seal and store in a cool place.
  
  Testing syrup:  Drip a little syrup onto a cold plate. If drops do not
  spread, syrup is ready.  If you have a sugar thermometer, cook to a
  temperature of 105 C (220 F).
  
  Source: The Greek Cookbook - by Tess Mallos Typed for you by Karen
  Mintzias
 
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