Real Fig Preserves

Real Fig Preserves

29
Delanna 1

"Figs are naturally sweet and very flavorful, however, the taste should not be bland. It's okay to spice it up a little."

Ingredients

2 d 1 h 30 m servings 36 cals
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Original recipe yields 64 servings

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Nutrition

  • Calories:
  • 36 kcal
  • 2%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Dissolve the baking soda in about 2 quarts of cool water, and immerse the figs in the treated water in a large bowl. Gently stir to wash the figs, then drain off the water and rinse the figs thoroughly with fresh cool water. Place the figs into a large pot. Add 1 cup water, sugar, butter, vanilla extract, lemon, lemon juice, cinnamon, ginger, and cloves. Very gently stir the mixture to dissolve the sugar, keeping the figs intact as much as possible.
  2. Bring the mixture to a boil over medium heat; reduce heat to a simmer, and cook until the figs are golden brown and coated in syrup, about 1 hour. Stir gently a couple of times to keep the figs from burning onto the bottom of the pot. Add a pinch of salt, if desired, to tame the sweetness.
  3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the figs into the hot, sterilized jars and top off with syrup, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
  5. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 2 days before opening.

Footnotes

  • Cook's Note
  • Place the whole figs in the pot, and let them break apart naturally, do not cut them in half.
  • If you do not seal jars in boiling water, the mixture must be eaten in 30 days.
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Reviews

29
  1. 34 Ratings

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I had a neighbor bring me some figs, and I didn't know what to do with them. I found this recipe but was skeptical getting a recipe from someone so young, but the fig preserves were wonderful. I...

I love the flavors and how fragrant, delicious and easy to make this is! I have never rated a recipe before but I felt compelled to register so I could thank you and share with others what a wo...

Oh, my, gosh! These are fabulous! The spices are perfect. Delanna is right. Fig preserves are better when they are not bland! I (almost) doubled the recipe. Did not have extra lemon juice ...

I love this recipe! This tastes wonderful on home made buttermilk biscuits. I will be using this preserve recipe over and over! Thanks.

I just made the figs and followed the directions. The figs tasted great and the jars looked beautiful after processing. When I looked at the jars the next morning, after leaving them on the co...

I made these preserves last year and jarred them to give out at the Holidays. I was floored by the response! We loved into a house with two large fig trees and never knew what to with them, oth...

This recipe is absolutely delicious! I have been making jams and preserves for several years and had never tried to make fig preserves. A friend gave me some fresh figs and I found this recipe...

Great flavor. Made the whole house smell great. I doubled the recipe, and it yeilded 5 pints and 1 half pint. I thought I would get more, since the yield for 5 cups was 8 pints, maybe it was...

Tastes similar to apple pie. The figs remained whole and did not break down. This did not thicken up like jam, but I think it is supposed to be that way. I've made it twice and both times it ...