Fig Preserves

READY IN: 1hr 30mins




  • Add sugar and lemon juice to hot water.
  • Cook until sugar dissolves.
  • Add figs and cook rapidly for 10 minutes.
  • Stir occasionally to prevent sticking.
  • Add sliced lemons and continue cooking rapidly until figs are clear, about 10 to 15 minutes.
  • (If syrup becomes too thick before figs become clear, add boiling water, 1/4 cup at a time.) Cover and let stand 12 to 24 hours in a cool place.
  • Place in Ball jars, leaving 1/4-inch head space.
  • Adjust caps.
  • Process half-pints and pints 30 minutes at 180 to 185 F.
  • in hot-water bath.
  • Yield: about 10 half-pints.
  • NOTE: although the product will not be as high quality, figs may be preserved without peeling.
  • If not peeled, figs should be covered with water and boiled 15 to 20 minutes and drained before adding to syrup.