Made This Recipe? Add Your Photo
Cook2 hrs 30 mins
Nothing is better than home made fig preserves! Especially end of season figs! This preserve is excellent on baked Brie, with Stilton & Port, in thumbprint shortbread cookies & by the spoonful! I use 12 year Sherry wood finished Glenmorangie single malt - yummmm, when it's wet & raw outside this preserve is deeply satisfying. Cook time varies with how juicy the figs are - I like to cook mine until wooden spoon will briefly remain upright when plunged into center of pot.
- .Place quartered fresh figs in 3 quart saucepan along with sugar. Simmer low-medium heat 2 hours until liquid turns thick, sticky & rich brown.
- As figs thicken, stir frequently to prevent sticking (gas stove users consider diffuser plate).
- Add whiskey & simmer 15 minutes. Adjust whiskey to taste or up to 1/3 cups, simmering to regain desired thickness/stickiness.
- Add zest & juice of 1 lemon. Mix well.
- Put in hot sterilized 1/2 pint widemouth jars & freeze or process in hot water bath 20 minutes.