Fig Preserves Recipe -
Fig Preserves Recipe
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Fig Preserves

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"Fig Preserves"

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Ingredients Edit and Save

Original recipe makes 64 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 20 mins

    2 hrs 30 mins


  1. In a large mixing bowl place figs and sprinkle with baking soda. Pour the boiling water over the figs and soak for 1 hour.
  2. Drain figs and rinse thoroughly with cold water. In a large Dutch oven combine the sugar and the 4 cups of water; bring to a boil and cook for 10 minutes.
  3. Add the figs and lemon slices to the syrup in the Dutch oven and cook for 1 hour, stirring occasionally.
  4. Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving 1/2 inch of head space. Top jars with lids and screw bands on tightly. Process for 10 minutes in a hot water bath.
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Reviews More Reviews

Most Helpful Positive Review
Nov 14, 2003

Very good!!! Easy, and just like my mother used to make. Fig preserves are supposed to be in liquid. So this was just what I wanted. Thanks for sharing.

Most Helpful Critical Review
Aug 12, 2003

Very easy recipe with simple ingredients. The fig preserves are tasty, however they did not "set" and are very runny. Maybe they are not suppose to, but I prefer my fig preserves thicker.

Jul 28, 2007

have been looking for a recipe for fig preserves for awhile. Love this one!! Thanks for sharing. The instructions were easy and it is now a part of my family recipe book!

Sep 14, 2010

Having recently bought a house with a large fig tree in the back yard, I was looking for a good recipe that would use a lot of figs at once. (I love to eat the sweet and tender fruit straight from the tree and couldn't keep up with so many coming off each day.) My neighbor told me that her mother used to make fig preserves with lemon thinly sliced in them, so after making this recipe I gave her a jar of them with a pan of hot biscuits straight from the oven. It was a delight watching this 82-year-old woman literally devour two buttery biscuits filled with these figs. She was so thrilled and said that they tasted exactly like those that her Mother made many years ago. Thanks for sharing this wonderful recipe.

Jun 15, 2012

A good starter recipe. To the people who are taking out the lemon, DON'T! Figs are a low-acid food (ph below 5) and this means that mold and harmful bacteria will likely form UNLESS the fruit mixture has some kind of acid added to it (lemon juice, citric acid). The lemons in this are absolutely necessary, for food safety. If you don't use it, then your beautiful preserves are extremely like to make you sick, or could even kill you. Do not take that risk--ADD THE LEMON JUICE.

Sep 10, 2009

really, really easy. try it for yourself. i added some nutmeg, cinnamon, vanilla, and ginger instead of lemon. it made the house smell delicious.

Jul 03, 2007

It came out very sweet, nothing like store bought stuff, with figs holding their form beautifully. Next time i'll put more lemon because mine came out sweet with no particular flavor. Great with yeast pancakes in place of a syrup.

Jul 14, 2011

Made these yesterday with only change of using 3 small lemons sliced very thinly. Hubby just gave me the thumbs up...ate several on some homemade bread. This recipe yielded 22 one-half pints as written. This recipe is the real McCoy!!!


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  • Calories
  • 141 kcal
  • 7%
  • Carbohydrates
  • 36.5 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 59 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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