The figs are coming in great this year! Because I’ve already had multiple requests for this, I figured “Why not share it with everyone?”
Let us know what you think of the recipe!
Fig Preserves
- • 16 cups figs
- • White distilled vinegar
- • 1T baking soda
- • 12 cups boiling water
- • 8 cups white cane sugar
- • 4 cups water
- • 2 lemons, sliced thinly and seeded
Wash and sterilize eight pint jars. You can use wide mouth or regular. This recipe will make 6 – 7 jars depending on how far down you boil the syrup. I like to have extras just in case.
Sort figs, discarding damaged figs and removing stems. Place in a clean sink and cover with cold water. Add ½ cup white distilled vinegar and soak for 5 – 10 minutes. Rinse well, drain and place in a large pot (6 – 8 quart).
Sprinkle the baking soda over the figs; cover with the 12 cups of boiling water. Soak for 45 minutes to 1 hour. This helps remove any latex from the skin of any slightly under-ripe figs. Gently turn the figs into a colander, draining all the water. Rinse the figs at least twice with cold water and drain.
Combine the sugar, 4 cups water and lemon slices in the large pot. Bring to a boil and boil for 10 minutes. Add the figs, reduce heat to a gentle boil, and continue boil for 60 to 90 minutes. Stir occasionally by bringing the bottom figs up to the top gently with a wooden spoon. Don’t stir hard enough to break the figs.
The figs will be deep amber and glossy, almost translucent. How long you boil them largely depends on preference. One hour will produce a rich syrup about the consistency of maple syrup. One and one half hours will produce a thicker syrup, more like honey, and the figs will be almost candied. If you want to take them to candied, you must stand over the pot for the last reduction or they may burn.
Spoon the figs into sterilized jars and top with the syrup to within ½” of the rim. Do not over-fill. Seal with bands and lids. Process in a hot water bath for 10 minutes.
If you have syrup left over, you can also preserve it. Just fill a jar and process it along with the figs. Fig syrup is a wonderful substitute for pancake syrup, over biscuits, or drizzled over cream cheese or yogurt. It also makes a wonderful, mild sweetener when drizzled over fresh fruits.
You can add one more lemon if you wish. Lemon brightens the flavor of the figs and offsets the sweetness. Using lemon adds sufficient acid so you don’t have to add ascorbic acid.
FAQs
Fig Jam. Fig preserves are not technically the same as fig jam, although this particular recipe yields a jar of preserves that's quite similar to jam. In general, jam is made with mashed fruit while preserves have whole fruit or large pieces of fruit throughout.
What is the best way to preserve fresh figs? ›
Figs can be frozen in several ways.
- Sugar pack: Roll the whole figs or halves in sugar before packing into freezer bags or containers.
- Syrup pack: Pack figs into freezer bags or containers and cover with a sugar syrup before freezing.
- Dry pack: Place figs in freezer bags as tightly as possible without mashing and seal.
Sprinkle the baking soda over the figs; cover with the 12 cups of boiling water. Soak for 45 minutes to 1 hour. This helps remove any latex from the skin of any slightly under-ripe figs.
What cheese does fig preserve go with? ›
Creamy and soft cheeses like Brie and Camembert provide a luscious base that complements the sweet and fruity notes of fig jam.
Are fig preserves healthy? ›
Fig jam is made up of ripe figs and is mildly flavoured with a distinct sweet taste. Providing plenty of fig jam benefits as it is a rich source of dietary fibre and are packed with nutrients, such as calcium, Vitamin A, Iron, and many more.
Do you refrigerate fig preserves after opening? ›
However you sterilize them, canned jars should be processed in a hot water bath for at least 10 minutes after they are filled and sealed, and opened jars need to be refrigerated. You can always refrigerate your preserves right off the bat and eat them within a few weeks of opening.
Can I freeze fresh figs? ›
Freezing fresh figs prolongs their shelf life significantly. However, frozen figs will not have the same texture or be as full of flavor as fresh figs kept in the refrigerator and eaten within a couple of days. You may also not want to use them in the same way as fresh figs that haven't been frozen and thawed.
How many figs to eat in a day? ›
When it comes to raw fruit, you can easily have 2-3 figs in a day. If you are having dried figs, stick to 3 figs and do not have them without soaking overnight. Our body can absorb the nutrients and digest some dried fruits and nuts in a better way when they are soaked well.
Do you eat skin on figs? ›
Fresh figs are usually eaten raw. They taste best eaten straight off the tree, ideally still warm from the sun. The entire fig is edible, from the thin skin to the red or purplish flesh and the myriad tiny seeds, but they can be peeled if you wish. Always cut off the stem.
What is the white stuff that comes out of figs? ›
This white milky sap can cause allergies for some people, but reportedly treat tumors and wounds for others. For most, seeing latex drip out of your fresh fig might mean that it's not quite ripe yet, since latex content is higher for the butts of young figs.
Figs contain no fat and no cholesterol. Plus, there is very low sodium and a balanced amount of fiber, carbohydrates and sugar. Eating overnight soaked figs on a regular basis can provide numerous health benefits. These can also be eaten directly, however, soaking in water will provide you with better health benefits.
Should we soak figs in milk? ›
You can consume 2 to 3 anjeers or dry figs in a day. Since anjeer is rich in calories, it is recommended that you eat it in moderation and limit the portion size in one sitting. You can consume it directly after soaking it in water overnight or eat it with milk.
What is the difference between fig butter and fig preserves? ›
Butters: Butters are made from pureed fruit. They are not as sweet as preserves, jams, or jellies but offer a full fruit flavor. Butters are cooked for over 6 hours ,at a low temperature, allowing the product to thicken. Butters tend to be dark because of the exposure to air during the cooking.
What flavors compliment fig? ›
Flavors to partner with figs include nuts, vinegars including balsamic and sherry vinegars, honey, cured meats like prosciutto and ham, warm spices including cinnamon and cardamom, herbs like rosemary and thyme, and dairy, especially cheese. Because they are so high in sugar, fresh figs caramelize easily when roasted.
What do you eat fig preserves on? ›
15 Ways to Enjoy Fig Preserves
Combine with rosemary and balsamic vinegar and use as a glaze for chicken, pork, or kebabs. Swirl into a cheesecake batter for a fig cheesecake. Spread it on toast, English muffins, or biscuits instead of jelly. Mix with softened cream cheese as a crepe filling.
Which is better preserves or jam? ›
Preserves are the closest thing to consuming whole fruit. They contain chunks of the actual fruit, making them richer in fiber and nutrients. As with jam, though, the sugar content can vary based on the brand or recipe. In terms of health benefits, preserves generally come out on top due to their whole fruit content.
What is the best replacement for fig jam? ›
Best Alternatives for Fig Jam
- Apricot Jam. Let's begin our journey with our apricot jam. ...
- Peach Jam. GOOD GOOD's peach jam is a celebration of that juicy, orchard-fresh taste of peaches, made with 60% whole fruit and a dash of passion fruit for that extra tropical zing. ...
- Blackcurrant Jam. ...
- Blueberry Jam. ...
- Cherry Jam.
15 Ways to Enjoy Fig Preserves
Combine with rosemary and balsamic vinegar and use as a glaze for chicken, pork, or kebabs. Swirl into a cheesecake batter for a fig cheesecake. Spread it on toast, English muffins, or biscuits instead of jelly. Mix with softened cream cheese as a crepe filling.
Is fig jam made from dried figs? ›
Basically it's just dried figs simmered for a few minutes with sugar and water, then pureed in a food processor.
