Recipe courtesy of Emeril Lagasse
Save Recipe Print
Yield:
1 quart
Level:
Easy

Ingredients

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.

Categories:
Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Crunchy Manchego Fig Straws

Recipe courtesy of Valerie Bertinelli

Fig Preserves

Recipe courtesy of Ina Garten

Fig-Ruby Port Preserves

Recipe courtesy of Food Network Kitchen

Collins Preserve

Recipe courtesy of Elizabeth Karmel

Browse Reviews By Keyword

          Latest Stories