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3 LBS FIGS – freshly picked

1 LEMON – cut in half







Gently rinse figs and remove any little stems that are attached. Place figs in a large bowl filled with cold water and let sit for about 15 minutes. Meanwhile, make a simple syrup by boiling the sugar and water in a pot that is large enough to hold all the figs. When the syrup is thick and clear – about 15 minutes, gently add the figs, vanilla and lemon.  Bring to a boil over high heat and let boil for a few minutes.  Lower heat and simmer for 30-40 minutes.  Once or twice during the process give the figs a stir to make sure none are sticking to the bottom of the pot. At this point I usually taste and adjust for sugar. 

When the figs are soft and the syrup has thickened, remove the figs from the stove and discard the lemon.  Very carefully, using a large slotted spoon, add the figs to a blender jar and give a few pulses before adding more figs. (I put a towel over the lid and hold it down when pulsing hot stuff.) When all the figs are pulsed, add as much of the liquid as you wish to loosen the preserves and then pulse again. As the preserves cool, it will thicken. After all are blended, ladle into clean, hot sterilized jars.  Let cool a little and refrigerate. 

NOTE:  the remaining juice is flavorful and sweet so I save it in the refrigerator and find other uses for it.

We have several fig trees in our yard and sometimes they ripen faster than we can eat or share them.  To save them from the squirrels, I pick and make preserves.




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