Why You’ll Love This Recipe

These Fig Preserves are simple to make yet pack a rich, complex flavor from the figs, complemented by the citrusy brightness of lemon. The preserves can be enjoyed year-round, and they’re perfect for gifting or serving at breakfast. Plus, they’re naturally thickened without any artificial ingredients, making them a wholesome addition to any meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 lbs fresh ripe figs (preferably Black Mission or Brown Turkey)
2 cups granulated sugar
¼ cup fresh lemon juice (about 2 small lemons)
1 tbsp lemon zest (optional but highly recommended)
¼ cup water

Fig Preserves Recipe

Step-by-Step Instructions

1. Prepare the Figs

Rinse the figs gently under cool water and pat them dry with a clean towel.
Trim off the stems and slice the figs in half. If the figs are large, cut them into quarters. Leave the skins on, as they will soften during cooking and add texture to the preserves.

2. Combine the Ingredients

In a large non-reactive pot (such as stainless steel or enameled cast iron), add the figs, sugar, lemon juice, lemon zest, and water.
Stir gently with a large spoon until the figs are evenly coated with sugar and the mixture is combined.

3. Let the Mixture Macerate (Optional)

For improved texture and flavor, allow the mixture to sit at room temperature for 1 to 2 hours. This will draw out the fig juices, helping the preserves thicken more naturally when cooked.

4. Cook the Preserves

Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally until the sugar fully dissolves.
Reduce the heat to low and cook uncovered for 45 to 60 minutes, stirring frequently to prevent sticking. The figs should soften, and the syrup will visibly thicken as it reduces.

5. Check for Doneness

To test if the preserves are ready, place a small spoonful of syrup onto a chilled plate. Let it sit for a few seconds, then run your finger through the middle. If it leaves a clear path that doesn’t fill back in, the preserves are done.
If the syrup runs back together, continue simmering and test again after a few minutes.

6. Fill the Jars

Ladle the hot preserves into clean, sterilized glass jars, leaving about ¼-inch of headspace at the top.
Wipe the jar rims with a damp cloth to ensure a good seal. Apply the lids and close tightly.
- For short-term storage, refrigerate the jars once cooled.
- For shelf-stable storage, process the filled jars in a boiling water bath for 10 minutes, then let cool undisturbed for 12 to 24 hours.

Storage

Store opened jars in the refrigerator for up to 3 weeks.
For longer storage, use the water bath canning method to make the preserves shelf-stable for up to 1 year.

Tips for Success

Use figs that are ripe but still firm for the best texture and flavor.
Lemon zest enhances the citrus brightness and complements the figs’ natural sweetness, so don’t skip it if you can!
Test for doneness: The preserves should be thick and syrupy but not too jam-like. You want a spreadable consistency that holds its shape but isn’t too stiff.

Variations

Use other fruits: While this recipe is for fig preserves, you can swap in apricots, strawberries, or blackberries for a different preserve flavor.
Add spices: For an extra depth of flavor, try adding a cinnamon stick, a couple of cloves, or a pinch of nutmeg while cooking.
Infuse with herbs: You can add rosemary or thyme for a subtle herbal twist that complements the sweetness of the figs.

FAQ

1. Can I use frozen figs for this recipe?

Yes, you can use frozen figs. Make sure to thaw them before using them in the recipe.

2. Do I need to peel the figs?

No, leave the skins on. They will soften as the figs cook and add texture to the preserves.

3. Can I use a different type of sugar?

Yes, you can use brown sugar for a deeper flavor or honey for a more natural sweetener, but it may slightly change the consistency and flavor of the preserves.

4. How do I know when the preserves are done?

The preserves are done when the syrup thickens and passes the “plate test,” where a spoonful of syrup leaves a clear path when you run your finger through it.

5. Can I make fig preserves without a water bath canning method?

Yes, you can skip the canning method and simply store the preserves in the refrigerator for up to 3 weeks.

Conclusion

These Fig Preserves are a simple, delicious way to enjoy the natural sweetness of figs year-round. The lemon juice adds brightness while keeping the preserves from being overly sweet. Whether you’re enjoying them on toast, pairing with cheese, or adding to your favorite baked goods, this homemade preserve is a perfect treat. Plus, with the option to can them, you can enjoy the flavors of summer even in the colder months!

Fig Preserves Recipe

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Homemade Fig Preserves are a delicious and naturally sweet spread made with fresh figs, sugar, lemon juice, and zest. This simple, old-fashioned preserve is perfect for spreading on toast, pairing with cheese, or using in baked goods. It can be stored for long-term enjoyment or kept in the fridge for up to three weeks.

Author: Amy
Prep Time: 20 minutes
Cook Time: undefined
Total Time: 1 hour 20 minutes
Yield: Approximately 4 cups
Category: Preserves
Method: Simmering, Canning
Cuisine: American

Ingredients

For the Preserves:

2 lbs fresh ripe figs (preferably Black Mission or Brown Turkey)

2 cups granulated sugar

¼ cup fresh lemon juice (about 2 small lemons)

1 tbsp lemon zest (optional, but highly recommended)

¼ cup water

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Instructions

Prepare the Figs: Rinse the figs under cool water, pat dry, trim the stems, and slice the figs in half (quarters if large). Leave the skins on for texture.
Combine the Ingredients: In a large non-reactive pot, combine figs, sugar, lemon juice, lemon zest, and water. Stir gently to coat the figs with sugar.
Macerate (Optional): Let the mixture sit at room temperature for 1–2 hours to help the figs release their juices.
Cook the Preserves: Place the pot over medium heat and simmer, stirring occasionally, until sugar dissolves. Reduce heat to low and cook uncovered for 45–60 minutes, stirring frequently. The syrup will thicken and the figs will soften.
Test for Doneness: Place a spoonful of syrup on a chilled plate. If it holds its shape when cooled and leaves a clear path when you run your finger through it, the preserves are done. If not, continue simmering and test again.
Fill the Jars: Ladle hot preserves into sterilized jars, leaving ¼-inch headspace. Wipe rims, apply lids, and screw tightly. For short-term storage, refrigerate the jars once cooled. For shelf-stable storage, process jars in a boiling water bath for 10 minutes, then cool undisturbed for 12–24 hours.