Photo: Fig Preserves Recipe
Ingredients
- 1 pound fresh ripe figs, washed, stemmed
- 1 cup sugar
Directions
In a medium saucepan, mix figs and sugar together and cook on low heat, uncovered, about 30 minutes.
If processing, pour hot preserves mixture into a hot, sterile 1-quart or 2 (1-pint) glass canning jars, filling jar to within 1/8-inch from top; wipe rim and seal jar with lid. Put jar in water-bath canner or on rack set in a deep kettle and cover with hot water by 1 to 2 inches. Bring to a gentle simmer (180 to 185 degrees), and process, covered, 5 minutes. Transfer jar to a rack using tongs and let cool completely. Store in a cool, dark place.
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By nenyaph
on October 05, 2012
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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.
By smiz16
Sophia, NC
on August 07, 2012
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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.
By Threekidsandahubby
Alabama
on August 02, 2012
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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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