Community Pick
Fig Preserves
"This recipe is posted by request."
photo by pate g.
.jpg)
.jpg)
- Ready In:
- 1hr 25mins
- Ingredients:
- 4
- Yields:
-
3 half pints
ingredients
- 2 lbs figs, unpeeled
- 3 cups granulated sugar
- 1 cup water
- 1⁄2 lemon, sliced thin
directions
- Wash figs gently in cold water.
- Place in a large bowl, fill with cool water and soak for 20 minutes.
- Make a syrup by boiling the sugar and water together in a large saucepan.
- When syrup is clear and just thick, around 15 minutes add figs and lemon slices.
- Bring to a boil over high heat.
- Boil hard 1 minute.
- Lower heat and simmer for 30 minutes.
- Remove from heat.
- Carefully pour into a blender and pulse to grind figs and lemon slices.
- You may want to cook down for 10 or 15 more minutes to desired thickness.
- Ladle into clean hot sterile jars and process in a boiling water bath for 10 minutes.
Questions & Replies
-
Do I need to add pectin if I reduce the sugar? -
How long will the preserves stay good if I jar them? Must the jars stay refrigerated until use? If I want them for later use do I need to use canning kit? -
I am wondering how long this would last in the refrigerator. I want to make an appetizer for a Locavore Feast later this month and would like to make my own fig preserves instead of store bought. -
Can you use the same recipe for peach jam?
-
What do I need to do if they do not seal ??? There all new lids, I boiled the lids, wiped top of gars before putting lids on, and boil bath for ten minutes...
see 7 more questions
Reviews
-
Delicious! I didn't follow the recipe exactly, instead, melding suggestions from other readers. I cut the figs in half and used lemon juice only so that I wouldn't have to process the figs. It turned out beautifully. Had it on toast with cream cheese, and will use it for a pork loin stuffed with goat cheese and fig preserves. -
This is a perfect southern fig preserves recipe although instead of water I used the juice from the lemon. I left mine whole too. I just love mashing the whole figs into a hot buttered biscuit. Thanks for the recipe.
-
I'm posting another review, though it's not from me, but from the entire town of Butternut, WI, where it won 1st place in the county fair. I sent several jars home with my uncle who was visiting Louisiana from Wisconson. His wife just called to tell me she had entered them and they had won. Now that's a review!! -
This is a great recipe! I did follow some of the suggestions like cutting back the sugar adding vanilla and cutting figs in half and everybody loves them! This was my first time making preserves and it was sooo simple!
-
This is an excellent recipe! I grew up in the south eating fig preserves so when a friend gave me a 4 lb bag yesterday, I offered to make preserves with them. I have never made them before so paid particular attention to the reviews for this recipe. Here is what I changed. I cut the stems off and sliced each fig in half. Then I sprinkled a tbsp of baking powder over them and let them sit for about 10 minutes. I covered them with cool water, per the recipe. I used 1 cup of sugar per pound instead of the recipe amount. I had 4 lbs. so I used a large lemon, quartered it and sliced it very thin. Made the sugar water and added the figs and lemon plus 1 tsp of double strength vanilla. It did take about 50-60 minutes to get the mixture to the right consistency but I would used the recommended amount of water in the future because the extra cooking time melds the flavors together. Let the mixture sit until cool before putting in a food processor- that is common sense kitchen safety. I would definitely make this recipe again!
see 36 more reviews
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois
