Fig Preserves

Fig Preserves

Ripe figs simmer down with sugar and lemon into a sticky, jammy spread.

Total 1 hr 15 min Makes 32 oz Calories 70/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Fresh figs break down slowly with sugar and lemon juice into a thick, glossy preserve flecked with tiny seeds. It's a traditional way to capture a short fig season, perfect spooned over biscuits, folded into yogurt, or paired with cheese boards.

Ingredients

  • 2 pounds fresh figs, stemmed and quartered
  • 2 cups granulated sugar
  • 1/4 cup lemon juice, freshly squeezed
  • 1 lemon, zested
  • 1/2 cup water
  • 1 cinnamon stick (optional)

Method

  1. In a large bowl, combine the quartered figs, sugar, lemon juice, and lemon zest. Toss gently to coat and let sit at room temperature for 30 minutes to draw out the juices.

  2. Transfer the fig mixture and water to a 6-quart saucepan. Add the cinnamon stick if using, and bring to a boil over medium-high heat, stirring occasionally.

  3. Reduce heat to a low simmer and cook, stirring often and skimming any foam, until the figs break down and the mixture thickens enough to coat the back of a spoon, about 40 minutes.

  4. Mash the softened figs against the side of the pan with a wooden spoon or potato masher to break up larger pieces, leaving some texture.

  5. Remove the cinnamon stick. Test doneness by placing a small spoonful on a cold plate; if it holds its shape and doesn't run, the preserves are ready.

  6. Ladle the hot preserves into clean 8-ounce jars, leaving 1/4 inch headspace. Wipe rims clean and seal with lids.

  7. Process jars in a boiling water bath for 10 minutes if canning for shelf storage, or let cool to room temperature and refrigerate for up to 3 weeks.

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    Fig Preserves

    Fresh figs break down slowly with sugar and lemon juice into a thick, glossy preserve flecked with tiny seeds. It's a traditional way to capture a short fig season, perfect spooned over biscuits, folded into yogurt, or paired with cheese boards.

    1 hr 15 min 32 oz 70 cal

    Ingredients

    • 2 pounds fresh figs, stemmed and quartered
    • 2 cups granulated sugar
    • 1/4 cup lemon juice, freshly squeezed
    • 1 lemon, zested
    • 1/2 cup water
    • 1 cinnamon stick (optional)

    Method

    1. 1

      In a large bowl, combine the quartered figs, sugar, lemon juice, and lemon zest. Toss gently to coat and let sit at room temperature for 30 minutes to draw out the juices.

    2. 2

      Transfer the fig mixture and water to a 6-quart saucepan. Add the cinnamon stick if using, and bring to a boil over medium-high heat, stirring occasionally.

    3. 3

      Reduce heat to a low simmer and cook, stirring often and skimming any foam, until the figs break down and the mixture thickens enough to coat the back of a spoon, about 40 minutes.

    4. 4

      Mash the softened figs against the side of the pan with a wooden spoon or potato masher to break up larger pieces, leaving some texture.

    5. 5

      Remove the cinnamon stick. Test doneness by placing a small spoonful on a cold plate; if it holds its shape and doesn't run, the preserves are ready.

    6. 6

      Ladle the hot preserves into clean 8-ounce jars, leaving 1/4 inch headspace. Wipe rims clean and seal with lids.

    7. 7

      Process jars in a boiling water bath for 10 minutes if canning for shelf storage, or let cool to room temperature and refrigerate for up to 3 weeks.