Real Fig Preserves

Name: Real Fig Preserves
Prep time: 35 min
Cook time: 1 h 25 min
Total time: 2 h
Yield: 64 servings
Cuisine: American
Ingredients: 2 tsp Baking Soda; 5 tbsp Butter; 5 cups Dried Fig; 1 tsp Fresh Ginger; 1.5 tsp Ground Cinnamon; 0.5 tsp Ground Cloves; 1 whole Lemon; 1 tbsp Lemon Juice; 1 pinch Salt; 1.5 cups Sugar; 1 tsp Vanilla Extract; 1 cup Water

Dessert 🍰Side Dish 🥗Snack 🍿 American Low-Carb Low-Sodium Gluten-Free Vegetarian 🥦Ayurvedic 🧘Halal 🕌Kosher ✡️Pescatarian 🐟

Real Fig Preserves marry tender figs with lemon, vanilla, and warm spices, slowly simmered into a golden, spoonable syrup. The result is aromatic and balanced—sweet with gentle citrus and spice—perfect for spreading on biscuits, pairing with cheese, or gifting during the holidays. Enjoy the glossy texture and nuanced flavor that deepens after a short rest.

Prep35 mins
Cook1 hr 25 mins
Serves64
DifficultyMedium

1

Fill a large bowl with cool water; add the baking soda and stir until dissolved. Add the figs and gently stir to clean them. Drain the water and rinse the figs thoroughly with fresh, cool water. Drain again.
2

Transfer the figs to a large pot; add the sugar, water, butter, lemon slices, lemon juice, cinnamon, vanilla, ginger, and cloves. Stir gently to dissolve the sugar, keeping the figs as intact as possible.
3

Bring the mixture to a boil over medium heat. Reduce the heat and simmer, stirring gently a few times to prevent the figs from sticking to the bottom, until the figs are golden brown and coated in syrup, about 1 hour. Add salt to balance the sweetness if desired.
4

Meanwhile, check 8 half-pint jars for cracks and the rings for rust, discarding any defective ones. Keep them immersed in simmering water until the figs are ready. Wash new, unused lids and rings in warm, soapy water.
5

Pack the figs into hot, sterilized jars and top with syrup, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the inside of the jars to release any air bubbles. Wipe the rims with a damp paper towel to remove any residue. Place the lids on and screw the rings on tightly.
6

Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower the jars, spaced 2 inches apart, into the boiling water using a holder. Add more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
7

Remove the jars from the stockpot and set them on a cloth-covered or wooden surface. Let them rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to confirm it does not move up or down. Store in a cool, dark place, and wait at least 2 days before opening.