A delectable fig preserves inspired by my grandmother's old recipe.

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
25 mins
total:
1 hr
Servings:
18
Yield:
1 13-ounce jar
Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Scoop the flesh from the figs with a spoon and discard the peels. Bring sugar and water to a boil in a large saucepan over medium-high heat, stirring until sugar has dissolved. Stir in fig pulp, lime juice, cinnamon, ginger, and white pepper. Cook, stirring often, until a candy thermometer reads 210 degrees F (100 degrees C), about 20 minutes.

    Advertisement
  • While preserves are cooking, sterilize jar and lid in boiling water for at least 5 minutes. Pack the hot preserves into the sterilized jar to within 1/4 inch of the top. Top the jar with the sterilized lid and let cool before storing preserves in the refrigerator.

Nutrition Facts

57 calories; protein 0.1g; carbohydrates 14.8g; fat 0.1g; sodium 0.6mg. Full Nutrition
Advertisement

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/26/2019
*Incomplete review submitted. Here is the full review. I give this 5 stars because it is an excellent “go by” recipe. I used what I had on hand. I rehydrated dried figs and crystallized ginger in some water and port, and then made the preserves from there. It is excellent with sharp cheddar cheese. Next time, I might add some jalapeño. Read More
(2)

Most helpful critical review

Rating: 3 stars
02/08/2015
This was bland for us. I missed the flavor that comes from the peel. Texture wise it was perfect! Read More
(1)
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/25/2019
*Incomplete review submitted. Here is the full review. I give this 5 stars because it is an excellent “go by” recipe. I used what I had on hand. I rehydrated dried figs and crystallized ginger in some water and port, and then made the preserves from there. It is excellent with sharp cheddar cheese. Next time, I might add some jalapeño. Read More
(2)
Rating: 3 stars
02/08/2015
This was bland for us. I missed the flavor that comes from the peel. Texture wise it was perfect! Read More
(1)
Rating: 5 stars
07/25/2020
This recipe is great! I did leave the skins on and just chopped them smaller as someone else suggested. So delicious. Read More
Advertisement
Rating: 4 stars
09/07/2013
I used 1/2 less sugar in this recipe and it came out perfect. Read More
Rating: 4 stars
10/17/2016
I read the other comments regarding the preserve to be bland. Accordingly I left the skin/peel on and chopped the figs a bit finer. I did find it to be a bit bland so added 1/4 tsp. of ground cloves. Very nice. I used only 1/2 cup of sugar as well. It turned out beautifully. Love the recipe and will make it again! Read More
Rating: 3 stars
06/28/2019
Smells and tastes good but turned out very thin and watery. I cooked it over 20 minutes and it reached the 100 Celsius but I should have let it simmered longer. Hope to use it as a sauce. Read More
Advertisement
Rating: 4 stars
08/10/2015
I used green figs from my tree...and left the peel. So technically I changed it. But the flavor was wonderful. I love the small batch concept. Read More