Real Recipes From Real Home Cooks ®

fig (fruit) preserve

★★★★★ 1
a recipe by
Christine Parks
Jonesboro, GA

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
prep time 1 Hr
cook time 45 Min
method Stove Top

Ingredients For fig (fruit) preserve

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

How To Make fig (fruit) preserve

  • Fresh picked figs from the tree
    Pick 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.
  • 2
    Prepare jelly glasses and lids for canning
  • Sorting the figs getting ready to clean.  When the figs are brown, they are ready.  The green ones I washed and put to the side.  They were ready the next day for the second batch.
    Sort out your figs.
  • Wash the figs (they are very sticky) and trim the ends.  Again use the brown ripe figs.
    Wash 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.
  • Now that they are prepped, add the lemon juice, cover with lid and begin to cook
    In covered saucepan, cook fruit and lemon juice over medium to high heat until fruit is soft and boiling
  • Ready to can after you skim off the top foam.
    Smash figs with potato masher until desired consistancy. I like mine slightly chunky.
  • Ready to can after you skim off the top foam.
    Stir in pectin and heat to a rolling boil, stirring constantly.
  • Ready to can after you skim off the top foam.
    Add 1 small box of strawberry jello, boil and stir 1 minute
  • Ready to can after you skim off the top foam.
    Remove from heat; immediately skim off foam.
  • Cooling off and sealing.  I got 18 jelly jars from 5 lbs of figs.
    Fill glasses, seal (10 minute water canning bath) and store...or you can store covered in the refrigerator no longer than 2 months.
  • OH sooooo yummy!