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My review
Real Fig Preserves
1
Dee
"Figs are naturally sweet and very flavorful, however, the taste should not be bland. It's okay to spice it up a little."
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Ingredients
2 d 1 h 30 m servings 36Original recipe yields 64 servings (8 half-pint jars)
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- US
- Metric
Directions
{{model.addEditText}} Print- Dissolve the baking soda in about 2 quarts of cool water, and immerse the figs in the treated water in a large bowl. Gently stir to wash the figs, then drain off the water and rinse the figs thoroughly with fresh cool water. Place the figs into a large pot. Add 1 cup water, sugar, butter, vanilla extract, lemon, lemon juice, cinnamon, ginger, and cloves. Very gently stir the mixture to dissolve the sugar, keeping the figs intact as much as possible.
- Bring the mixture to a boil over medium heat; reduce heat to a simmer, and cook until the figs are golden brown and coated in syrup, about 1 hour. Stir gently a couple of times to keep the figs from burning onto the bottom of the pot. Add a pinch of salt, if desired, to tame the sweetness.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the figs into the hot, sterilized jars and top off with syrup, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 2 days before opening.
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Footnotes
- Cook's Note
- Place the whole figs in the pot, and let them break apart naturally, do not cut them in half.
- If you do not seal jars in boiling water, the mixture must be eaten in 30 days.
Nutrition Facts
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Reviews
Read all reviews 5160 Ratings
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Most helpful positive review
7/30/2011
I had a neighbor bring me some figs, and I didn't know what to do with them. I found this recipe but was skeptical getting a recipe from someone so young, but the fig preserves were wonderful. I...
Most helpful critical review
7/15/2013
I just made the figs and followed the directions. The figs tasted great and the jars looked beautiful after processing. When I looked at the jars the next morning, after leaving them on the co...
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7/30/2011
I had a neighbor bring me some figs, and I didn't know what to do with them. I found this recipe but was skeptical getting a recipe from someone so young, but the fig preserves were wonderful. I...
8/4/2011
I love the flavors and how fragrant, delicious and easy to make this is! I have never rated a recipe before but I felt compelled to register so I could thank you and share with others what a wo...
8/5/2011
Oh, my, gosh! These are fabulous! The spices are perfect. Delanna is right. Fig preserves are better when they are not bland! I (almost) doubled the recipe. Did not have extra lemon juice ...
7/15/2013
I just made the figs and followed the directions. The figs tasted great and the jars looked beautiful after processing. When I looked at the jars the next morning, after leaving them on the co...
7/21/2012
I made these preserves last year and jarred them to give out at the Holidays. I was floored by the response! We moved into a house with two large fig trees and never knew what to with them, oth...
7/11/2012
I love this recipe! This tastes wonderful on home made buttermilk biscuits. I will be using this preserve recipe over and over! Thanks.
8/8/2012
Tastes similar to apple pie. The figs remained whole and did not break down. This did not thicken up like jam, but I think it is supposed to be that way. I've made it twice and both times it ...
9/4/2011
This recipe is absolutely delicious! I have been making jams and preserves for several years and had never tried to make fig preserves. A friend gave me some fresh figs and I found this recipe...
9/29/2011
Great flavor. Made the whole house smell great. I doubled the recipe, and it yeilded 5 pints and 1 half pint. I thought I would get more, since the yield for 5 cups was 8 pints, maybe it was...