Fig Preserves

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I also have a very fruitful fig tree that produces a pound of figs every couple of days. So I can experiment with different recipes and prefect them. I followed this particular recipe the first time and my jam came out extremely sweet. The second time I made it, I cut down on sugar from 1 cup to 1/4 cup. I also added 1/4 cup of lemon juice to a 1.5 lb of figs. Lemon neutralized the sweetness and gave it a little different flavor. I also added a couple of dashes of cinnamon and some cloves. The word of caution, take it easy on the cloves if you decide to add it. I would skip it next time because it has overpowering aroma. Also, it took 2 hours to become somewhat thick instead of 30 min. Maybe because there wasn't a lot of sugar it took a lot longer. Overall, this particular recipe needs a lot of tweaking.

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This is a good and simple recipe, however I always add some lemon juice and sliced lemons while it is cooking. I have so many figs this year and I will be making preserves. They are so delicious on a hot biscuit! I have never put any spices in while cooking but I will give that a try.

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So very good and tasty!! I'm so glad I came across this recipe. It helped me out more than I can say.

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Perfect! perfect! perfect! Thanks a lot, now every member of my immediate family has a nice jar of fig preserve from my tree to the sink to the pot to the jars to my family. WOW! how easy this was for me.

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My fig tree is producing SO many figs that I just had to find an easy, quick recipe for preserves. This one was perfect! Since it was my first time ever making preserves, I started out with only about 2 lbs of figs. Then I used suggestions from some of the other reviews. I first rinsed the figs in the warm baking soda water, then cut off the stems and cut the figs in half. I put them in a Dutch kettle with a little more than 1/2 cup of sugar and simmered on low heat. I added a few squirts of lemon juice and some ground ginger. After cooking for about 30 minutes, it was all done and tasted great. It was enough for 2 pint jars.

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Add some sliced lemon and this is similar to my family recipe, which is over 100 years old. Incidentally the old recipe uses twice as much sugar and calls for halving or quartering the figs and macerating them at least 2 hrs or overnight with the lemon and sugar before cooking and canning. The preserved fruit was served on hot buttered biscuits and the uber sweet syrup was used on pancakes, cereal or in cooking. Today I reduce the sugar by half which is the same as this recipe.
S

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making this recipe was a cinch. made it for my father wh has to watch his sugar, so I cut the sugar by a third and all i can say about the results is BAM..so yummy.

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My first experience making fig preserves and Emeril's recipe was perfect (didn't have to open a canning factory just to try my hand at fig preserves. The amount this recipe renders was ideal and the taste and texture is just what I was hoping, reminds me of fig preserves from my childhood, a true comfort food. Absolutely spot on delicious.

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Thanks Emeril - I've got a young tree that is spewing out 2 dozen figs every other day!

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Try 1/2 cup sugar, juice 1/2 lemon, fresh grated 3 tablespoons ginger
to spice it up