Southern Fig Preserves

"Another of grandma's specialty jams; she got this from a childhood friend of hers. If you're familiar with jam making, these instructions will probably be very clear to you. But for me--I'd need a book like "Preserving for Dummies":) I wonder if there is a book like that, and if there is, let me know!!!! *Again, I'm estimating that prep time and cooking time are both the same--I'm not sure and the recipe doesn't say, so if you know, note me with times and I'll post them.*"
 
Download
Southern Fig Preserves created by Sweetiebarbara
Ready In:
30mins
Ingredients:
3
Yields:
2 pints
Advertisement

ingredients

  • 7 cups fresh whole figs
  • 3 cups sugar
  • 1 lemon, juice of
Advertisement

directions

  • Combine the whole figs, sugar, and lemon juice in a large saucepan.
  • Cook and stir until the sugar is dissolved and the juice is as thick as desired (Grandma uses a candy thermometer and stops at the soft-ball stage).
  • Pour the mixture into hot, sterilized canning jars, cap, and store.
  • *Can also be used in homemade jam cakes.
  • *.

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. imbell
    I used Turkey figs. I left them whole. I cooked the mixture with a 2-inch piece of fresh ginger, which I removed later. The liquid was a beautiful pink color. The preserves were fabulous. Working on 2nd batch now.
     
  2. Lucy T.
    Great recipe! Worked out great. Used a little less sugar because I did have quite enough figs. This was my first time attempting preserves!
     
    • Review photo by Lucy T.
  3. carolyncampbell156
    I used this receipe this morning. The only change, I used, was to cook for 2 1/2 hours on a low heat, low bubbling, and stirred real often. The consistency was just right, and it looks wonderful and tastes great!!
     
  4. Kimberly F.
    I did something wrong! I was looking for simple. My Grandma definitely knew something I don't. I have beautiful jars with fig syrup, not preserves.
     
  5. zeldaz51
    While this (delicious!) recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information on processing homemade preserves for the safest possible product.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes