Fig Preserves

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (20)

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Total Reviews: 20

Showing 11-20 of 20

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  • on September 17, 2011

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    It's important to know that - according to the USDA - figs require citric acid to be preserved correctly and avoid the risk of contamination. When made with only 3/4c sugar to 1lb figs, this recipe was still to sweet for my family.

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  • on September 07, 2011

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    Made with Black Mission figs - these preserves are to live for.

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  • on December 19, 2010

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    I've gotten many compliments on this recipe. I would like a more earthy flavor. It is a bit sweet for my tastes. I will try some of the suggested alterations and see how they appeal.

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  • on August 28, 2010

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    I pick my fig pretty ripe (almost like a raisin-amazing, so I added a 2/3 c of sugar since the figs start out super sweet. Added some cinnamon pear balsamic and WOW! I feel like this is a great base recipe or tweaking.

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  • on August 11, 2010

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    this recipe is ok but you must remember to rinse the figs in warm water with baking soda for a few minutes to de fuzz them. also I cook my figs with the sugar and a tablespoon of whole cloves and thinly sliced lemons along with the fresh lemon juice to taste. this was my mother-in-laws recipe and we try to keep a jar in the frig. long after the figs are gone the syrup is still wonderful on toast.

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  • on July 19, 2010

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    I took a chance and increased this recipe to five pounds of figs and five cups of sugar. It worked like a charm. I added a couple splashes of lemon juice to keep the nice color and I think it added to the flavor too. Delicious!

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  • on July 16, 2010

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    These fig preserves are amazing, and easy to make! I use this recipe every year when my figs ripen!

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  • on November 15, 2007

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    THIS WAS SO GOOD - I WANTED TO SAVE IT TO MY RECIPE BOX BUT THERE WAS NO OPTION TO DO SO AND SINCE IT STATED IT WAS GOING TO BE SHOWN FOR JUST A SHORT WHILE, I'M DISAPPOINTED I HAD TO WRITE IT DOWN AND NOT SAVE IT ON LINE.

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  • on July 14, 2007

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    Super easy recipe and great taste. I used fresh, ripe figs right off of our tree. Our tree is young and didn't produce many figs so this recipe was great and can be increased as our tree grows and produces more figs.

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  • on September 09, 2006

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    I tried this and it is so delicious, being from the south we have a history of cooking things to death. This recipe is
    so refreshing.

    Thank you,
    Donna
    Savannah, TN

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