Fig Preserves

Donna Brown


These are good with hot biscuits or on toast. They are really easy to make, too.

pinch tips: How to Core and Slice an Apple


5 c
fully ripened figs, mashed
8 Tbsp
lemon juice
7 1/2 c
1 pkg
pectin (sure jell, jell ease, etc.)

Directions Step-By-Step

Wash and sterilize about 7 pint jars (more or less) and jar lids. NOTE: If you are using jelly jars, it will make more than 7). Wash and cut stems off figs, don't peel. Mash figs, add lemon juice and mix well. Put figs in a large pan, add sugar, mix well. (At this point you may want to add just about 1/8 - 1/4 cup water if mixture is too thick, but no more than that.) Add pectin and mix well. Place pan on stove eye and bring to a rolling boil (a boil you can't stir down) and boil 2 minutes. Remove pan from stove eye and skim white film from the top. Ladel into hot, sterilized jars, put on sterilized lids and tighten rings. Turn jar upside down on a kitchen towel. Fill remainder of jars, following same procedure. Leave turned upside down 5 minutes. Turn right side up and let cool.

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