Judy Reed's Fig Preserves
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups figs
- 1cup sugar
- ½lemon, thinly sliced and seeded
Nutritional analysis per serving (2 servings)
611 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 158 grams carbohydrates; 9 grams dietary fiber; 148 grams sugars; 2 grams protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim stem ends and rinse figs. Put into a heavy-bottomed saucepan with sugar, lemon slices and 1 cup water. Simmer over low heat, stirring occasionally, until a thick syrup forms.
- Step 2
Transfer hot figs to 2 sterilized 1-pint Mason-type jars, top with sterilized lids and seal in a hot-water bath according to the jar manufacturer's directions. Cool and store in a dark place.
Private Notes
Comments
This was a great recipe for preserving out massive quantities of ripe figs, and they turned out delicious! I had to cook the figs down for over two hours to achieve a thin syrup. I would have appreciated a bit of guidance on timing aspect.
used more lemon, added cardamom seeds.
I’ve made this a few times and everyone really likes it! I’ve found that 4 cups of halved figs makes about 3 cups of preserves.
About 5 cups of halved figs made 3 cups of preserves. Very good flavor though!
used more lemon, added cardamom seeds.
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