Judy Reed's Fig Preserves
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups figs
- 1cup sugar
- ½lemon, thinly sliced and seeded
Nutritional analysis per serving (2 servings)
611 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 158 grams carbohydrates; 9 grams dietary fiber; 148 grams sugars; 2 grams protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim stem ends and rinse figs. Put into a heavy-bottomed saucepan with sugar, lemon slices and 1 cup water. Simmer over low heat, stirring occasionally, until a thick syrup forms.
- Step 2
Transfer hot figs to 2 sterilized 1-pint Mason-type jars, top with sterilized lids and seal in a hot-water bath according to the jar manufacturer's directions. Cool and store in a dark place.
Private Notes
Comments
This was a great recipe for preserving out massive quantities of ripe figs, and they turned out delicious! I had to cook the figs down for over two hours to achieve a thin syrup. I would have appreciated a bit of guidance on timing aspect.
used more lemon, added cardamom seeds.
You simmer this uncovered. That allows the excess water to boil away. Still took over 2½ hours of simmering. The figs completely break down. It’s a very spreadable preserve. The lemons are for the pectin. You must use whole sliced lemons including the peel and not just some lemon juice. Otherwise, it won’t gel. Powered pectin could do the trick and work a bit faster. I added a tiny bit of corn starch to help the thickening process. About ½ a teaspoon mixed with cold water. A tiny pinch of salt also helps too. I also removed the lemon peel at the end, but it’s eatable. You could use an emersion blender to blend in the peel in and it’ll add a sour/citrus kick to a very sweet preserve.
I’ve made this a few times and everyone really likes it! I’ve found that 4 cups of halved figs makes about 3 cups of preserves.
About 5 cups of halved figs made 3 cups of preserves. Very good flavor though!