Real Fig Preserves


Fig preserves are naturally sweet and very flavorful; however, the taste should not be bland. These are soaked in a spiced golden syrup which adds incredible flavor.

Prep Time:
35 mins
Cook Time:
1 hrs 25 mins
Additional Time:
2 days 12 hrs
Total Time:
2 days 14 hrs
8 half-pint jars


  • 2 teaspoons baking soda

  • 5 cups fresh figs, stems removed

  • 1 ½ cups white sugar

  • 1 cup water

  • 5 tablespoons butter

  • 1 medium lemon, thinly sliced into rounds

  • 1 tablespoon lemon juice

  • 1 ½ teaspoons ground cinnamon

  • 1 teaspoon vanilla extract

  • 1 teaspoon grated fresh ginger

  • ½ teaspoon ground cloves

  • 1 pinch salt, or to taste


  1. Fill a large bowl with cool water; add baking soda and stir to dissolve. Add figs and gently stir to clean. Drain water and rinse figs thoroughly with fresh, cool water. Drain again.

  2. Transfer figs to a large pot; add sugar, water, butter, lemon slices, lemon juice, cinnamon, vanilla, ginger, and cloves. Stir gently to dissolve sugar, keeping figs as intact as possible.

  3. Bring mixture to a boil over medium heat. Reduce the heat and simmer, stirring gently a few times to keep figs from burning onto the bottom, until figs are golden brown and coated in syrup, about 1 hour. Add salt to tame the sweetness if desired.

  4. Meanwhile, inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until figs are ready. Wash new, unused lids and rings in warm soapy water.

  5. Pack figs into hot, sterilized jars and top off with syrup, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

  6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.

  7. Remove the jars from the stockpot and place onto a cloth-covered or wood surface. Let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area, and wait at least 2 days before opening.


Let the whole figs break apart naturally; do not cut them in half.

Nutrition Facts (per serving)

36 Calories
1g Fat
7g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 64
Calories 36
% Daily Value *
Total Fat 1g 1%
Saturated Fat 1g 3%
Cholesterol 2mg 1%
Sodium 9mg 0%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 2%
Protein 0g
Vitamin C 2mg 8%
Calcium 7mg 1%
Iron 0mg 1%
Potassium 34mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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