Homemade Fig Preserves
I have been wanting to make fig preserves for many years. My obsession with making fig jam or homemade fig preserves started over 10 years ago when I bought a self-pollinating brown turkey fig tree.
If you have ever planted a fruit tree you know it takes a few years for the fruit tree to mature enough to bare fruit. Well, let’s just say someone came a little too close to the base of my fig tree a couple of times too many with a lawn mower or weed eater. The fig tree has been gone awhile now but I still have dreams of growing my own figs one day.
Figs are only available in the grocery stores for a very short time here and they are usually very expensive. Last summer I got lucky and caught some brown turkey figs on sale and snatched a couple of containers up. Since it was an impulse buy I had no idea how many figs I would need so I bought a couple of containers and hoped I had enough to make a batch of fig preserves.
I love the way this homemade Fig Preserves recipe turned out. It tastes great on toast and on a bagel with cream cheese. I can also see using it as a filling for cakes or a strudel.
Enjoy the recipe Summer will be here before you know it and when it’s fig season you will be looking for the perfect fig preserve recipe!
- 6 cups trimmed, and roughly cut brown turkey figs
- 7 cups sugar
- ½ cup water
- ¼ cup lime juice
- 1 tsp lime zest
- 1 teaspoon margarine or butter
- 1 packet liquid pectin
- Wash, trim stems and slice figs into 4th.
- Add first six ingredients to a large pot and let sit about 30 minutes, stirring occasionally.
- Meanwhile boil jars.
- Put flat lids in a small pot of water and boil then turn off the heat.
- On medium heat bring ingredients to a full rolling boil.
- Boil for about 10 minutes.
- Stir in packet of liquid pectin.
- Continue stirring until ingredients come to a full boil.
- Stop stirring and boil for exactly one minute.
- Remove pot from hot burner.
- Allow preserves to settle.
- Skim foam off top.
- Fill jars.
- Process 20 minutes in a hot water bath.