Recipe courtesy of Emeril Lagasse
Save Recipe Print
1 quart



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.


My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.


White Pizza with Prosciutto and Fig

Recipe courtesy of Jeff Mauro

Fig Preserves

Recipe courtesy of Ina Garten

Fig-Ruby Port Preserves

Recipe courtesy of Food Network Kitchen

Preserved Lemons

Recipe courtesy of Ben O'Donughue

Glazed Figs

Recipe courtesy of Food Network Kitchen

Fig Toasts

Recipe courtesy of Anne Willan|Anne Willan

Fig Jam

Recipe courtesy of Giada De Laurentiis

Fig Chutney

Recipe courtesy of Geoffrey Zakarian

Fig Pinwheels

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories