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


How to Make Fig (Fruit) Preserve


  1. 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
  3. Sort out your figs.
  4. 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.
  5. In covered saucepan, cook fruit and lemon juice over medium to high heat until fruit is soft and boiling
  6. Smash figs with potato masher until desired consistancy. I like mine slightly chunky.
  7. Stir in pectin and heat to a rolling boil, stirring constantly.
  8. Add 1 small box of strawberry jello, boil and stir 1 minute
  9. Remove from heat; immediately skim off foam.
  10. Fill glasses, seal (10 minute water canning bath) and store...or you can store covered in the refrigerator no longer than 2 months.
  11. Enjoy!

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About Fig (Fruit) Preserve

Course/Dish: Fruit Sauces

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