Loki wrote:

> Ok, the preserves are well on their way but I have a couple of
> questions.
>
> The first one is that I want to understand the chemistry (if there is
> any). The Ball Blue Book recipe I'm using has me boil a thinly sliced
> lemon in a heavy syrup. It tastes good, the resulting lemon slices
> were nice and I generally enjoyed it but does it have a chemical
> reason other than adding acid? Is there a pectin thing going on?

Yes, citrus peel and pulp and even the seeds contain pectin.
>
> The second question is whether the preserves are supposed to look like
> whole figs when they are done. Looks like some will retain their
> shape and some will not. Of those that will retain their shape, they
> won't once I handle them or somehow get rid of the little green
> thingies I forgot to remove prior to starting this process. That
> won't taste good...

Mostly they will hold their shape if handled with care. The stems are
supposed to be cut off before you make the preserves. Maybe I forgot to
mention that? The mark of a good fig preserve canner down here, or so
the Altar Society Ladies tell me, is the figs remain whole and the figs
and syrup are a deep amber color. I can tell you this, I ain't made it
yet but I still like my fig preserves. Miz Pettijohn always gives me a
pint of hers that are perfect and they don't taste any better than mine
but I ain't telling her that.

I wouldn't worry about the shape of the finished product.

George, who had a wonderful time with his descendants and ate waaay too
much Tex-Mex grub while he was there, not to mention the pork ribs.
>
> Sherry