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Real Fig Preserves

Real Fig Preserves

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    2 d 1 h 30 m
Delanna

Delanna

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 64 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

Gmama
45

Gmama

7/30/2011

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 couldn't stop tasting it as it cooked. I let it cook longer than an hour so it would thicken. The flavor is great! I hope I get more figs so I can do it again, yummy. You taught a seasoned cook a new trick. Thanks.

Alicia
24

Alicia

8/4/2011

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 wonderful recipe this is! If anyone loves figs, they must give this recipe a try!

JEAN R
20

JEAN R

8/5/2011

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 so just used my last lemon and sliced thin. Also used ground ginger since that is what I had. Can't wait to make another batch while my fig tree is producing. Off to the store to buy more jars!

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