Brown Sugar Fig Preseves

Deborah Jean Schmidt


My deep East TX childhood meant canceling plans to hurry & pick these off our backyard tree and get them processed ASAP. TX Figs are high in sugar (some years more juicy than others) & spoil within a day or two. I do not recommend using dried fruit for this recipe, ladies.

★★★★★ 1 vote
1.5 quarts, # of jars will vary
30 Min
1 Hr


6 c
figs, washed & cut in half
3 c
brown sugar, firmly packed
2 Tbsp
amaretto liqueur
6 oz
liquid fruit pectin
fruit fresh / ascorbic acid powder


1(Harvest) trim stems, wash & cut each fruit in half. Sprinkle w/ fruit fresh as you go to keep fresh. Fold in brown sugar gently. Avoid/ minimize crushing fruit.
*FYI* use microwave safe (glass) bowl that is at least 2quarts, or @ twice the volume of the fruit.
If your bowl is only 1-1.5 quart, I'd work w/ 1/2 batch at a time, to prevent the mess of boiling over
2Cover, heat on high & Bring to a boil in microwave. Uncover & continue simmering on medium for 5-10 minutes, Stir every minute. Some of the juice will cook out, so just keep them on heat just until the juicy goodness has fully dissolved that sugar & you notice it clings a bit to the wooden spoon.
3Remove from heat; stir in amaretto & liquid pectin. Transfer to jars w/ canning lids.
Process filled jars in boiling water for 10 minutes. Remove & check seals per the Ball directions.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: Southern
Other Tag: Quick & Easy
Hashtags: #fig, #preserves