Recipe for Fig Preserves

Q: I'm a complete beginner, is this recipe for fig preserves really as easy as you say?

Absolutely! This recipe is designed with beginners in mind. The instructions are straightforward, and there's really no fancy technique involved. Think of it like making a simple fruit crumble – easy peasy! Just follow the steps carefully, and you'll be enjoying homemade fig preserves in no time. Don't worry; it's not like attempting a Mary Berry showstopper on your first try!

Q: How do I know when my fig preserves are thick enough? It's looking a bit runny still.

That's a classic "Bake Off" moment! The trick is the "cold plate test." Put a small plate in the freezer for a few minutes. Then, drop a dollop of the simmering preserves onto the cold plate. Let it sit for a minute, then gently push it with your finger. If it wrinkles and sets slightly, it's ready! Alternatively, use a jam thermometer; it should read 220°F (104°C).

Q: What's the best way to sterilize jars for this recipe for fig preserves, and is it *really* necessary?

Sterilizing jars is key to preventing mould and spoilage, especially if you're planning on storing the preserves at room temperature. There are a few methods: You can boil the jars and lids in a large pot of water for 10 minutes, or you can bake them in the oven at 250°F (120°C) for 20 minutes. Another option is to run them through a hot cycle in your dishwasher. Basically, you want to kill any lingering nasties before the preserve goes in.

Q: Can I use different types of figs, and how will it affect the taste and consistency of the recipe for fig preserves?

Absolutely! While Brown Turkey figs are often recommended for their flavour and sweetness, you can use other varieties like Black Mission, Kadota, or even Calimyrna. The type of fig will influence the final flavour profile: darker figs like Black Mission will give a richer, more intense flavour, while lighter figs like Kadota will be milder and sweeter. Keep an eye on the consistency, as some figs have more natural pectin, so you may need to adjust the cooking time accordingly. It is all about taste - experiment and find your favourite!

Q: How long will these fig preserves last, and what's the best way to store them?

If you've properly sterilized the jars and processed them in a boiling water bath, your fig preserves should be shelf-stable for up to a year. Store them in a cool, dark place away from direct sunlight. Once opened, store the preserves in the refrigerator and consume within a few weeks. Unprocessed jars must be refrigerated immediately.

Q: I'm watching my sugar intake. Can I reduce the sugar in the recipe for fig preserves or use a sugar substitute?

You can certainly experiment with reducing the sugar content, but be aware that it will affect the texture and shelf life of the preserves. Sugar helps to preserve the fruit and creates that lovely, thick consistency. If you want to use a sugar substitute like Splenda or Stevia, look for a preserving sugar that contains pectin. You may need to add some additional pectin to achieve the desired thickness. Just keep in mind the taste will also alter.

Bottled Sunshine: My Easy Recipe for Fig Preserves

By Fia MartinezJune 4, 2025

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4.57 (21 Ratings)

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Recipe For Fig Preserves

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Preparation time:20 Mins

Cooking time:52 Mins

Servings:4-6 half pint (250ml) jars

Ingredients:

2 pounds (900g) fresh figs, stemmed and quartered
2 cups (400g) granulated sugar
1/2 cup (120ml) water
1/4 cup (60ml) fresh lemon juice
1 teaspoon (5ml) lemon zest, finely grated
1/2 teaspoon ground cinnamon (optional)
Pinch of salt

Instructions:

Wash, stem, and quarter the figs.
In a saucepan, combine the figs, sugar, water, lemon juice, lemon zest, cinnamon (if using), and salt.
Bring the mixture to a boil over medium high heat, stirring constantly until the sugar dissolves.
Reduce the heat to low and simmer gently, stirring occasionally, until the preserves thicken (45-60 minutes). Check that it coats the back of a spoon, or reaches 220°F (104°C).
If any foam forms on the surface, skim it off with a spoon.
Transfer the hot preserves into sterilized jars, leaving 1/4 inch headspace. Remove any air bubbles. Wipe the jar rims clean.
Place the lids on the jars and screw on the bands until fingertip tight.
If you plan on storing the preserves at room temperature, process the filled jars in a boiling water bath for 10 minutes (adjusting for altitude). If not processing, store in the refrigerator.
Remove the jars from the water bath and let them cool completely on a towel lined surface. Check the seal: the lid should be concave and not flex when pressed.

Nutrition Facts

Calories	90
Fat	<1g
Fiber	<1g

Recipe Info

Category	Preserves
Cuisine	Mediterranean

Right then, let's talk fig preserves recipe ! Honestly, who doesn't love a bit of posh jam? I’ve been making it for yonks.

Fig Preserves: A Taste of Sunshine in a Jar

Ever wondered how to hold onto summer a little longer? A recipe for fig preserves is your answer! Think sunshine, figs bursting with flavour.

This recipe hails from sunny shores, where figs reign supreme. It's dead easy to make, taking about an hour all in. You'll get around 4-6 jars.

Why Fig Preserves? More Than Just a Spread

Figs are actually pretty good for you. they’re packed with fibre! it is the best when you are having that cheeky cheese board with some fried goat cheese and biscuits.

Honestly, fig preserves are the perfect addition!

Get Your Figs Ready: Ingredients You'll Need

Right, let's gather our bits and bobs. you'll need fresh figs, sugar, water, lemon juice, lemon zest, maybe a touch of cinnamon.

And a pinch of salt. that's it. simple, innit? you can easily add strawberry rhubarb jalapeno jam.

From Orchard to Jar: How to Make Fig Preserves

So, first chop your figs. Simmer everything together, stirring now and then. Get your sterilized jars ready. Pop the hot jam in, seal 'em up. Ta-dah!

Elevate Your Preserves: Serving Suggestions That Shine

This recipe isn't just for toast you know.

Serve it with cheese and crackers. Try it on warm scones or use it as a glaze for roast meats. Lovely! Also, it goes amazingly with Sure Gel Strawberry Freezer Jam.

Variations: Adding Your Own Twist to the Tradition

Want to spice things up? add a pinch of red pepper flakes. fancy a citrus twist? use orange instead of lemon.

This jam is easy to vary and the sure jell strawberry jam recipe it is a nice addition.

Beyond the Fig: Exploring Similar Delights

If you're feeling adventurous, why not try rhubarb jam recipes? or even some homemade fig jam with a hint of balsamic? the options are endless! remember to follow the surejell strawberry jam recipe when trying other fruits.

Alright, let’s talk about what you need to make proper fig preserves recipe . getting all your bits and bobs sorted beforehand makes the whole thing a doddle.

You know, like having all your ingredients laid out before "bake off" starts.

The Star Players: Main Ingredients

First off, you need 2 pounds (900g) of fresh figs. brown turkey figs are brilliant if you can find them, but honestly, any will do.

Just make sure they're ripe. you want them slightly soft. next, 2 cups (400g) of granulated sugar for sweetness. 1/2 cup (120ml) of water to help everything get going.

Add 1/4 cup (60ml) of fresh lemon juice for a bit of zing. then 1 teaspoon (5ml) of lemon zest, finely grated, because why not? finally a pinch of salt to balance the flavours.

I’ve messed this up before. honestly, the salt makes all the difference!

Seasoning Sensations: Spice It Up

For spices, a 1/2 teaspoon of ground cinnamon adds a lovely warmth. if you’re feeling adventurous, a pinch of red pepper flakes gives it a kick! i like using a vanilla bean pod if i'm making something special! for substitutions, a dash of balsamic vinegar can add depth.

Kit Essentials: Equipment Needed

You'll need a large, heavy bottomed saucepan or dutch oven. a wooden spoon is great for stirring. sterilized jars with lids are essential.

Four to six half pint (250ml) should do it. a canning funnel is handy, but not essential. a jar lifter protects you from burns, a thermometer is great for testing but you can just eyeball it.

Right then, all set? let's get cooking! we could also make strawberry rhubarb jalapeno jam or sure gel strawberry freezer jam another day! you can also try sure jell strawberry jam or surejell strawberry jam recipe .

Or if you prefer something similar to our recipe for fig preserves recipe you could try homemade fig jam . or maybe we can try rhubarb jam recipes or strawberry freezer jam recipe sure jell .

A perfect pairing for your fig preserves recipe is fried goat cheese . the fig jam and cheese are amazing. i once tried to make a strawberry rhubarb jalapeno jam , honestly it was awful! it was just so hard to get the heat and sweet just right you know?

but i am so sure you can make an amazing recipe for fig preserves .

Right then, let's chat about making some glorious fig preserves recipe . honestly, they're like sunshine in a jar! this isn't some poncey chef thing either.

It’s proper, simple, and delicious. i love a good jam on my toast. speaking of toast, you can serve this homemade fig jam with fried goat cheese on toast!

Getting Sorted: The Prep Bit

First things first. Mise en place , yeah? Get everything ready. It’s all about having your ducks in a row.

Essential bits: Get those figs washed, stemmed, and quartered. Weigh out your sugar. Squeeze that lemon!
Time savers: Have your jars ready. Sterilised, naturally. Stick them in a low oven (about 250° F/ 120° C ) to keep them warm. Seriously, it speeds things up.
Safety shout: Hot sugar BURNS. Be careful, yeah? Oven gloves are your friend when handling those hot jars!

Let’s Get Jamming: The Method

Right, now for the fun bit, it’s easier than making Strawberry Rhubarb Jalapeno Jam !

Chop those figs. Quartered, mind.
Chuck the figs, 2 cups (400g) of sugar, 1/2 cup (120ml) of water, 1/4 cup (60ml) of lemon juice, 1 teaspoon (5ml) lemon zest, a pinch of salt, and 1/2 teaspoon of cinnamon (if you fancy) into a big pan.
Bring it to a boil. Stir like you mean it. Don’t want that sugar sticking.
Turn the heat down. Simmer gently. Stir every now and again. About 45- 60 minutes . Until it's thick and glossy.
Skim off any of that foamy stuff. No one wants that.
Carefully spoon into those hot, sterilised jars. Leave a bit of space at the top.
Seal them up. Not too tight. Just fingertip tight.
Pop them in a boiling water bath (optional). 10 minutes does it. Then cool down.

Pro Tips: Little Wins

Here's where we turn you into a jam-making ninja.

Test your jam. Pop a blob on a cold plate. If it wrinkles when you push it, it's ready. Critical Temperature: 220° F ( 104° C) .
Don't overcook it. You want it spreadable. Not like bloody glue.
You can skip the water bath. Just whack the sealed jars in the fridge. They'll keep for a couple of weeks.

So there you have it! a recipe for fig preserves that's dead easy. and perfect to serve as a sure jell strawberry jam or strawberry freezer jam recipe sure jell substitute.

Great with cheese, on toast, or even with roast lamb. you know? a posh spoonful of sunshine, ready for when you’re craving rhubarb jam recipes .

It’s a wonderful way to capture the late summer. get cracking. you won't regret it! i know my grandma, bless her heart, would've loved this fig preserves recipe , especially slathered on her scones.

It even reminds me of when i tried to make sure jell strawberry jam for the first time... oh my gosh, what a disaster that was!

Right then, let's chat about some extra bits and bobs for that recipe for fig preserves , shall we? Consider this your mate giving you the inside scoop, yeah?

Recipe Notes

Serving Suggestions: Get Your Plating Sorted

Honestly, presentation matters. think a rustic cheese board with fried goat cheese , crusty bread, and a little pot of your glistening homemade fig jam .

Or picture this: warm scones slathered with clotted cream and a generous dollop of your fig preserves recipe . proper afternoon tea vibes, that.

For something a bit fancy, try glazing a roasted pork loin with it. it's surprisingly good, i swear! and don't forget a cheeky glass of prosecco alongside it all!

Storage Tips: Keepin' it Fresh

Right, so once you've made your glorious fig preserves recipe , you need to store it properly. unprocessed jars must live in the fridge, they'll last a few weeks no problem.

You can freeze it, too! pop it in a freezer safe container and it'll be grand for a few months. when you're ready to tuck in, just let it thaw in the fridge overnight.

To reheat, just take out a bit, and give it a warm up in the microwave, it'll be like new.

Variations: Get Creative!

Fancy a twist? a dash of balsamic vinegar adds a sophisticated edge to your fig preserves recipe . want it hotter? a pinch of red pepper flakes will give it a subtle kick! how about trying a strawberry rhubarb jalapeno jam next time? another delicious one!

or for a different spin, swap the lemon for orange lovely for christmas, that.

For my diabetic friends, you can use a sugar substitute.

Nutrition Basics: The Good Stuff

Okay, so it's not exactly health food, let's be honest. but figs are full of fiber and antioxidants, which is always a good thing! each serving has about 80-100 calories, and is quite high in sugar.

So enjoy responsibly, yeah?

Look, that's all the extra bits i can think of for now. give this recipe for fig preserves a go, and don't be afraid to experiment! if you mess it up, so what? just try again! and if you make an interesting variation, or find a great use in combination with a sure jell strawberry jam recipe , don't be shy and share it!.

You know? baking and trying rhubarb jam recipes is all about having a laugh.

Strawberry Rhubarb Jalapeno Jam recipe for fig preserves: The Ultimate Guide

Frequently Asked Questions

I'm a complete beginner, is this recipe for fig preserves really as easy as you say?

Absolutely! This recipe is designed with beginners in mind. The instructions are straightforward, and there's really no fancy technique involved. Think of it like making a simple fruit crumble easy peasy! Just follow the steps carefully, and you'll be enjoying homemade fig preserves in no time.

Don't worry; it's not like attempting a Mary Berry showstopper on your first try!

How do I know when my fig preserves are thick enough? It's looking a bit runny still.

That's a classic "Bake Off" moment! The trick is the "cold plate test." Put a small plate in the freezer for a few minutes. Then, drop a dollop of the simmering preserves onto the cold plate. Let it sit for a minute, then gently push it with your finger. If it wrinkles and sets slightly, it's ready!

Alternatively, use a jam thermometer; it should read 220°F (104°C).

What's the best way to sterilize jars for this recipe for fig preserves, and is it really necessary?

Sterilizing jars is key to preventing mould and spoilage, especially if you're planning on storing the preserves at room temperature. There are a few methods: You can boil the jars and lids in a large pot of water for 10 minutes, or you can bake them in the oven at 250°F (120°C) for 20 minutes.

Another option is to run them through a hot cycle in your dishwasher. Basically, you want to kill any lingering nasties before the preserve goes in.

Can I use different types of figs, and how will it affect the taste and consistency of the recipe for fig preserves?

Absolutely! While Brown Turkey figs are often recommended for their flavour and sweetness, you can use other varieties like Black Mission, Kadota, or even Calimyrna. The type of fig will influence the final flavour profile: darker figs like Black Mission will give a richer, more intense flavour, while lighter figs like Kadota will be milder and sweeter.

Keep an eye on the consistency, as some figs have more natural pectin, so you may need to adjust the cooking time accordingly. It is all about taste - experiment and find your favourite!

How long will these fig preserves last, and what's the best way to store them?

If you've properly sterilized the jars and processed them in a boiling water bath, your fig preserves should be shelf stable for up to a year. Store them in a cool, dark place away from direct sunlight. Once opened, store the preserves in the refrigerator and consume within a few weeks.

Unprocessed jars must be refrigerated immediately.

I'm watching my sugar intake. Can I reduce the sugar in the recipe for fig preserves or use a sugar substitute?

You can certainly experiment with reducing the sugar content, but be aware that it will affect the texture and shelf life of the preserves. Sugar helps to preserve the fruit and creates that lovely, thick consistency.

If you want to use a sugar substitute like Splenda or Stevia, look for a preserving sugar that contains pectin. You may need to add some additional pectin to achieve the desired thickness. Just keep in mind the taste will also alter.