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Mmm mmm fig preserves! Spread on buttered biscuits or toast, even great with cream cheese on a bagel. From momma with love.

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Recipe Summary

prep:
15 mins
cook:
3 hrs 5 mins
additional:
12 hrs 15 mins
total:
15 hrs 35 mins
Servings:
40
Yield:
5 half pint-sized jars
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring figs, sugar, lemon juice, ginger, cinnamon, vanilla, and salt to a simmer in a saucepan over medium heat. Reduce heat and cook at a low simmer, stirring every 20 minutes, until desired consistency, 3 to 4 hours.

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  • Inspect 5 or 6 half pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fig preserves are ready. Wash new, unused lids and rings in warm soapy water.

  • Pack fig preserves into hot, sterilized jars, 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.

  • 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 10 minutes.

  • Remove the jars from the stockpot and 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. Remove the rings for storage and store in a cool, dark area.

Cook's Note:

Recipe should fill 5 to 6 half pint canning jars.

Nutrition Facts

77 calories; protein 0.2g; carbohydrates 19.8g; fat 0.1g; sodium 14.8mg. Full Nutrition
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