Fig (Fruit) Preserve

Christine Parks


Personally I use it for Figs because I can get them for free and that is what I was taught with last year from this recipe.

★★★★★ 1 vote
1 Hr
45 Min
Stove Top


1 lb
fresh figs (fruit)
1 Tbsp
lemon juice
2 c
2 Tbsp
powdered fruit pectin

How to Make Fig (Fruit) Preserve


  • 1Pick fresh figs. Figs are ready to eat when they are brown. I picked both figs that were brown and ready to use right away and some that were half green and half brown since I have get my figs from someone else. Figs are very sticky so bring some wipes with you if you are at a location with no water, like I was.
  • 2Prepare jelly glasses and lids for canning
  • 3Sort out your figs.
  • 4Wash your very sticky figs and cut off ends and put them in the pot. I am not sure if you need to cut the bottom, I just do. Make sure you use a big pot. I make sure I use one that has twice the space. Make sure you leave enough room so you can smash your fruit with a potato masher and not burn your hands from the fig lava.
  • 5In covered saucepan, cook fruit and lemon juice over medium to high heat until fruit is soft and boiling
  • 6Smash figs with potato masher until desired consistancy. I like mine slightly chunky.
  • 7Stir in pectin and heat to a rolling boil, stirring constantly.
  • 8Add 1 small box of strawberry jello, boil and stir 1 minute
  • 9Remove from heat; immediately skim off foam.
  • 10Fill glasses, seal and store...or you can store covered in the refrigerator no longer than 2 months.
  • 11Enjoy!

Printable Recipe Card

About Fig (Fruit) Preserve

Course/Dish: Fruit Sauces
Hashtags: #Fruit, #canning, #fig, #preserve