Total Calories: 44
1 Peel the figs and cut them into quarters. Place them in a medium bowl with sugar and lemon zest. Stir well. Cover and refrigerate overnight.
2 The next day, transfer the contents of the bowl to a large heavy saucepan. Bring to a simmer over medium heat. Cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. To test if the mixture is thick enough, place a drop of the slightly cooled liquid between your thumb and index finger. If the mixture forms a thread when the thumb and finger are slightly separated, the preserves are ready.
3 Spoon into sterilized jars and store in the refrigerator up to 30 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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