Prep 25 mins
Cook 1 hr
This recipe is posted by request.
- 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.
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!!