Fig Preserves

Oxmoor House
2 pints


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1 1/2 pounds figs, peeled
3 cups sugar
1 lemon, thinly sliced


Combine figs and 3 cups sugar in a small Dutch oven, stirring mixture well. Cover and let mixture stand overnight at room temperature.

Cook fig-sugar mixture over medium heat until sugar dissolves, stirring constantly. Bring to a boil, and cook 10 minutes, stirring occasionally. Add lemon slices; cook an additional 10 minutes or until figs are tender and clear.

Carefully remove figs from syrup with a slotted spoon, and set aside; boil syrup an additional 10 minutes or until desired thickness. Return figs to syrup; skim off foam with a metal spoon.

Quickly ladle preserves into hot sterilized jars, leaving 1/4- inch head space; cover at once with metal lids, and screw bands tight.

Created date

February 2010