Reviewed: Jan. 3, 2012

I've never made figs before so I didn't know what to expect. The taste of the preserved figs is delicious. So sweet, a great topping to toast. However, I expected the consistency to be like that of jam - nice and thick. The figs were whole, but they sat in an extremely runny sticky syrup. This is still a delicious recipe, but just be warned, that the end result is whole figs in a sweet syrup, not a "set" jam.

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Reviewer:

mckaufman

Cooking Level: Intermediate

Living In: Napa, California, USA

Reviewed: Sep. 25, 2011

Excellent recipe, even with not as ripe figs. Texture is great, added a touch of cinnamon.

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1 user found this review helpful

Reviewer:

MountainLynn

Reviewed: 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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11 users found this review helpful

Reviewer:

Emily Tisdale

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Jul. 11, 2011

Never put up preserves in my life. This was simple and absolutely delicious. Followed the recipe to the letter. Thanks Dottie

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3 users found this review helpful

Reviewer:

Spike

Reviewed: Jun. 30, 2011

I just discovered I had a fig tree in the house I just bought. Needless to say i was scrambling around to find something to do with these lovely figs. I am so happy I found this recipe. It was so delicious! Easy and my parents loved them.

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5 users found this review helpful

Reviewer:

Bella Marie

Reviewed: Oct. 11, 2010

Very easy recipie. I made one batch exactly as the recipie states, but made a second sugar free(diabetic) batch with Xylo (ran out of Xylo had to use a little Splenda). In the sugar free batch I also added dried ginger chunks, cinnamon, nutmeg and ground cloves. Had a great aroma and both recipies turned out great. The full recipie cooks down and I ended up with 6 pints.

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4 users found this review helpful

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Reviewed: Sep. 11, 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.

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28 users found this review helpful

Reviewer:

DC James

Cooking Level: Intermediate

Living In: Hickory, North Carolina, USA

Reviewed: Jul. 26, 2010

This is a recipe my family loves. It's quick & easy. No need to alter this recipe. Not only does it taste great with toast & butter, you can add a scoop to plain yogurt. Yum!

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4 users found this review helpful

Reviewer:

aileena17

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Moore, Oklahoma, USA

Reviewed: Jul. 20, 2010

Great recipe! These came out just like I remember my mothers. The figs held there shape and didn't turn to mush, and the syrup was light and thin. I didn't cook quite as long as recipe called for because I don't like the figs to fall apart.

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Reviewer:

Christa in Louisiana

Cooking Level: Expert

Home Town: Morgan City, Louisiana, USA

Living In: Sulphur, Louisiana, USA

Reviewed: Jun. 13, 2010

I tried the recipe using frozen figs and added the baking soda to the other ingredients. I assume this recipe is for fresh figs. The end result looks and tastes good but a little thinner texture than I'm used to.

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3 users found this review helpful