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How to Make Real Fig Preserves - A Step-by-Step Guide

Figs are a delicious and versatile fruit that can be enjoyed fresh, dried, or in a variety of recipes. One of the most popular ways to preserve figs is by making fig preserves. This sweet and tangy spread is perfect for spreading on toast, serving with cheese and crackers, or incorporating into savory dishes. Real fig preserves are a great way to enjoy the flavor of fresh figs all year round.

Fig preserves are simple to make and only require a few key ingredients. All you need is fres...

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Ingredients

  • 2 teaspoons baking soda
  • 5 cups fresh figs, stems removed
  • 1 ½ cups white sugar
  • 1 cup water
  • 5 tablespoons butter
  • 1 medium lemon, thinly sliced into rounds
  • 1 tablespoon lemon juice
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon ground cloves
  • 1 pinch salt, or to taste

Information

  • Prep Time: 35 mins
  • Cook Time: 1 hr 25 mins
  • Additional Time: 2 days 12 hrs
  • Total Time: 2 days 14 hrs
  • Servings: 64
  • Yield: 8 half-pint jars

  • Fill a large bowl with cool water; add baking soda and stir to dissolve. Add figs and gently stir to clean. Drain water and rinse figs thoroughly with fresh, cool water. Drain again.
  • Transfer figs to a large pot; add sugar, water, butter, lemon slices, lemon juice, cinnamon, vanilla, ginger, and cloves. Stir gently to dissolve sugar, keeping figs as intact as possible.
  • Bring mixture to a boil over medium heat. Reduce the heat and simmer, stirring gently a few times to keep figs from burning onto the bottom, until figs are golden brown and coated in syrup, about 1 hour. Add salt to tame the sweetness if desired.
  • Meanwhile, inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until figs are ready. Wash new, unused lids and rings in warm soapy water.
  • Pack figs into hot, sterilized jars and top off with syrup, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface. Let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area, and wait at least 2 days before opening.

    • Nutrition

    36 cal.

    • Total Fat: 1g
    • Saturated Fat: 1g
    • Cholesterol: 2mg
    • Sodium: 9mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 1g
    • Protein: 0g
    • Vitamin C: 2mg
    • Calcium: 7mg
    • Iron: 0mg
    • Potassium: 34mg

    Categories

    Canning recipes
    Fruit preserve recipes
    Jam recipes
    Breakfast recipes
    Snack recipes