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


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.

About this Recipe

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