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Fig Preserves

Prep Time:

5 minutes

Cook Time:

10 minutes

Serves:

4 - 5 pints

Spencer's mom Jody taught me how to make these, and I try to can several pints when figs are in season. Perfect on buttered toast or paired with brie cheese and proscuitto!

5 minutes

Ingredients


  • 5 C ripe figs, quartered (about 3 ½ lbs or approximately 50 figs)

  • ½ C fresh squeezed lemon juice (approximately 2 - 4 lemons)

  • ½ t butter

  • 7 C granulated sugar

  • ½ C water

  • 1 (1.75-oz) box Sure Jell® fruit pectin

  • 8 half-pint or 4 pint glass canning jars with seals and lids


Preparation

  • In a very large pot filled with water, bring to a boil and place all jars, lids and seals in to sterilize while you prepare the preserves.

  • In a large pot, place Sure Jell®, water, lemon juice, butter and figs. On high heat, stir continuously until it begins to boil.

  • Next, add in sugar and stir continuously. Watch the pot for a rolling boil (continues to bubble while stirring). After it comes to a rolling boil, cook for ONLY 1 minute more, then off the heat.

  • Carefully remove the glass jars, lids, and seals from the boiling water one at a time. Ladle each glass jar full, leaving about ½" of headroom. Place seal on, then gently screw lid on - stopping just short of fully tightening. After a few minutes, you should hear a light "pop", indicated the seal has fully adhered to the jar and sealed.

  • Continue process until all jars have been filled. Should keep for up to 1 year unsealed.

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