Ingredients1 h servings 57
- 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.
- 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.
Per Serving: 57 calories; 0.1 14.8 0.1 0 < 1 Full nutrition
ReviewsRead all reviews 5
This was bland for us. I missed the flavor that comes from the peel. Texture wise it was perfect!
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.
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 c...
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.