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Fig Preserves
Fig Preserves
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Make sweet and luscious fig preserves without pectin. Can in water bath for long-lasting enjoyment.
Ingredients:
  • 2 pounds (900g) fresh, ripe figs
  • 2 cups (400g) sugar
  • 1 orange
  • 1/4 cup lemon juice
  • 3 tablespoons water
  • 1 sprig fresh rosemary, optional
Instructions:
  • 1. Wash the figs, remove the stems, and cut into roughly 1-inch chunks. Place in a non-reactive, heavy-bottomed saucepan. Coat the figs with sugar and let sit for 10 minutes at room temperature. 2. Peel two long strips of orange zest using a vegetable peeler or paring knife. Reserve the rest of the orange for another recipe. 3. Place a small plate in the freezer for later use in testing the preserves' consistency.
  • Prepare jars for canning: If desired, sterilize the jars by filling a canning pot with enough hot water to cover the empty jars by 1 inch. Bring to a boil for 10 minutes and keep jars in the hot water until needed.
  • While the fig mixture simmers, combine orange peel, lemon juice, water, and rosemary (if using) in the pot. Bring to a boil over medium heat, stirring until the sugar dissolves. Adjust heat to a simmer and stir occasionally until the mixture thickens, about 35 to 50 minutes.
  • To confirm your preserves are ready, check that the mixture registers 220°F on a thermometer or passes the gel test. Perform a quick set check by placing a dollop on a frozen plate and letting it sit for 1 to 2 minutes. If the dollop retains its shape and holds when swiped with a finger, the preserves are good to go.
  • Transfer preserves: Take out the orange peels and rosemary, and toss them. When canning, use jar lifters to remove hot jars from the water individually, pouring the water back into the pot. Ensure each jar is hot. Place on a heatproof surface. Fill each heated jar with preserves, leaving 1/4-inch space at the top. Wipe the rims with a damp paper towel. Remove air bubbles by poking the mixture with a chopstick. Seal each jar with a lid and screw on the bands tightly but with your fingers.
  • For shelf-stable canning, bring a pot of water to a boil. Ensure the water level is 1 inch above the jars. Using a jar lifter, place the jars in the pot and boil for 5 minutes. Remove and cool on a rack or heatproof surface.
  • Cool and store: Allow the preserves to cool on the counter until they reach room temperature, around 1 hour. Sealed jars will stay fresh for up to 1 year, best within 12 months. Refrigerate unprocessed and opened jars, using within 3 months. Discard if mold forms on top. Enjoy! Feel free to leave your feedback below!

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