Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)


Free Offer
11 Copycat Recipes for Baking Ingredients: Recipes for Homemade Bisquick & More

Make homemade versions of your favorite brand ingredients with this FREE e-book!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Fig Preserves

  • 3 pounds firm ripe figs, about 9 cups (makes sure they are as fresh
  • and unblemished as possible)
  • 4 cups granulated sugar
  • 1 cup water
  • 1/2 to 1 tsp. lemon juice or 1 slice of lemon per pint, if canning

Makes 2 pints. If canning, assemble all utensils before starting. You will need a water bath canner with a rack and lid or a very deep pot with a rack and lid; the pot must be deep enough to cover the upright jars (sitting on the rack) with 1-2 inches of water and still allow space for brisk boiling once the pan is covered. You will also need two freshly scrubbed pint-size canning jars, metal rings,brand new self-sealing lids and a few clean dish towels. Fill the canner or pot with water and bring to a near boil before beginning to fill the jars with the preserves. Have extra boiling water ready in case you have to add more water to the canner once the jars are in it. In another pot, submerge the clean jars in water and sterilize by boiling as directed y the manufacturer, but for a minimum of 15-20 minutes. Leave the jars in the hot water until ready to fill. Wash and boil lids and rings according to manufacturer's directions. Wash the figs thoroughly in a large pot or bowl of cool tap water, removing any blemishes. Drain well then wash again. Drain well and trim off stems. Combine all ingredients (except lemon) in a 5 1/2 quart stainless steel, unchipped enamel or Pyrex saucepan. Bring to boil over high heat, stirring occasionally. Continue boiling while you skim off all the yellowish foam from the surface of the mixture. This will take about 10 minutes to do because the yellow foam continues to develop. A less dense purple foam-actually just lots of bigger boiling bubbles-may also develop; this is easy to distinguish from the thick yellowish foam and does not require skimming. Reduce heat to med. and cook about 50 minutes, stirring and scraping the pan bottom occasionally (more toward the end of cooking time) so mixture will not scorch. Skim any additional foam as it develops. (NOTE: If mixture gets very thick and you still have additional cooking time, add 2-4 Tbsp more water as needed. If it rained the night before the figs were picked they will be juicier and you probably will not need the extra water). By the end of the cooking time, the mixture should be very thick and most if not all of the figs should be reduced to a puree. Remove from heat. If canning the preserves, stir in the lemon juice or slices. Place the very hot jars on a wooden surface or folded towels and immediately spoon the hot fig mixture into the jars up to 1/2" from the rims, packing the mixture down fairly tightly. (If using lemon slices, be sure to put a slice in each jar). Let jars sit just a few seconds to let the preserves settle and expel the air bubbles. Then promptly wipe the rims well with a clean, damp cloth and place hot lids on top with the sealing compound down; screw on the metal rings firmly but not too tight. Immediately place filled jars upright on the rack in the water-bath canner filled with hot but not boiling water. Arrange the jars so they don't touch each other or the sides of the pot. If necessary add boiling water around but not on jars to cover jar tops by 1-2". Cover pan and bring water to a rolling boil over high heat. Then boil 45 minutes for pints or 50 minutes for quarts. Immediately remove jars with canning tongs and place upright and at least 2" apart on a wooden surface or on a folded towel to cool at room temperature, away from drafts. Do not cover jars. Once are completely cooled, test for an airtight seal by pressing down on the center of each lid. Lid should stay down. Label and date the jars then store upright in a cool, dark and dry room. The preserves are ready to eat immediately. Refirgerate after opening.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Ratings & Comments (0)

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo