Fig Preserves Recipe

Ingredients needed

• Figs - use ripe figs that give slightly when you press them and feel like they are just on the edge of being overripe; that softness is what breaks down easily into a jammy texture.
• Sugar - I use granulated white sugar, though honey works as a one-to-one swap if you want a less refined sweetness. Either way, the sugar also pulls moisture from the figs and helps thicken the preserves as they cook.
• Lemon - use a whole fresh lemon here, since you are using the zest, juice, and pith. The pith carries natural pectin, which is why this fig preserves recipe sets up thick without any added pectin.
• Salt - just a ¼ teaspoon of table salt draws extra moisture out of the figs and rounds out the sweetness of the finished preserves.

The main fig season runs from August through October, depending on where you live. Figs actually have two harvests: the first, or "breba" crop, comes in during the early weeks of June, from branches that survived the winter.

The second and usually larger harvest, called the "new wood" crop, is the one most of us associate with fig season, and it typically runs from August through October.

This recipe is the easiest way I know to hold onto that fig harvest past its short season. If you want to try a slower method that makes a similar spread, my preserved figs recipe uses the same fruit but takes longer to come together. Extra figs from a big harvest are also perfect for drying into dehydrated figs, which keep even longer than a jar of preserves.

How to make fig preserves recipe without pectin

Here is the process I use every time I make a batch, from the fig tree to the jar.

Wash

Wash the whole figs in cool water and trim off the stems, then check each fig for soft spots and cut those away. Ripe figs give slightly under a gentle squeeze; if a fig feels hard, let it sit on the counter another day before you use it.

Slice

Slice each fig in half, then in quarters, and drop the pieces into a large, heavy-bottomed pot. Quartering keeps the pieces small enough to break down as they cook, but big enough that you still get real chunks of fig in the finished preserves.

Macerate

Sprinkle the salt and sugar over the figs and let the mixture sit for 30 minutes before you turn on the stove. This step is not optional; the salt and sugar draw juice out of the figs on their own, and skipping it means starting with a dry pot and a much higher risk of scorching.

Add Lemon

Add the lemon juice, the whole squeezed lemon rind, and the water to the pot. The pith of the lemon carries natural pectin, which is what thickens this recipe without a store-bought pectin packet.

Reduce

Turn the heat down to low and let the figs cook, stirring occasionally, for 45 minutes to an hour. You will know the preserves are ready when you pull a spoon through the center of the pot and the syrup holds a clear channel for a second before sliding back; if it fills in right away, it needs more time. I use a candy thermometer as a backup and look for 220-225°F.

Mash or Puree

Use a wooden spoon or a potato masher to break apart any large chunks of fig right in the pot. I mash mine by hand because I like finding real pieces of fig in the finished preserves; if you prefer a smoother jam, run an immersion blender through it here, or pulse the figs in a food processor before they ever hit the stove.

Cool

Spoon the preserves into jars, let them cool uncovered on the counter, and then refrigerate. They will continue to thicken slightly as they cool, so do not judge the final texture straight out of the pot.

Fig preserves recipe variations and substitutions

Here is what I have tested if you want to adjust this fig preserves recipe.

• Lower-Sugar Fig Preserves. Cutting the sugar by up to half works, but you need to replace what you remove with equal parts water or apple juice, and let the preserves simmer a little longer to reach the same thick, jammy stage. I have made it this way for a less sweet spread on a cheese board, and it holds up fine; just watch the pot more closely near the end, since there is less sugar to help keep things stable and it can scorch faster.
• Fig Preserves Without Lemon. Leaving out the lemon and its zest is fine for flavor, but you lose the natural pectin that comes from the pith, so the preserves set up looser, closer to a spoonable sauce than a spreadable jam. I still recommend keeping the lemon in if you want preserves that hold their shape on a knife or a cracker.
• Bourbon or Vanilla Fig Preserves. A splash of bourbon, a spoonful of vanilla bean paste or vanilla extract, or both, stirred in during the last few minutes of cooking round out the flavor without changing how the preserves set. I add these most often when I am making a batch as a gift; the vanilla rounds out the fig flavor, and the bourbon adds a little warmth that pairs well with cheese. A sprig of rosemary works the same way; just remove it before you jar the preserves. flavors. Remove the rosemary sprig before processing the figs.

How to can this fig preserves recipe at home

1. Prepare your hot water bath canner.
2. Ladle hot preserves into hot jars, leaving ½-inch headspace at the top of the mason jar.
3. Remove air bubbles. Wipe the rims of jars. Center the lid on the jar and adjust the band to fingertip-tight.
4. Place the jar on the rack elevated over simmering water in the boiling water bath, and repeat until all jars are filled.
5. Lower the rack into the simmering water. Cover with enough water to cover the jars by 1 inch.
   
6. Adjust the heat to medium-high, cover the canner, and bring the water to a full rolling boil.
7. Boil for 10 minutes (or 15 minutes if your altitude is above 6,000 feet). Turn off the heat and remove the cover.
8. Let the jars cool 5 minutes, then remove them from the canner. Do not retighten the bands if they feel loose.
9. Cool for 12 hours, then test the seals. A sealed lid will not flex up and down when you press the center; sealed jars keep air and microorganisms away from your preserves. Label and store in a cool, dark place.

Once your fig preserves are made, here is how to keep them fresh. Refrigerated preserves keep for up to a month. Properly sealed, water-bath canned jars stored in a cool, dark place will keep for up to a year.

Storage Tips

Store the preserves in the refrigerator for up to a month. If you choose to do the water bath canning method of preserving store those jars, once stored in a cool dark place, will have a shelf life of up to a year.

What to eat with homemade fig preserves

A meat and cheese board is my favorite way to serve fig preserves; the savory cured meats and salty cheese play well against the sweet, jammy fig flavor. Try it on the same board as fried goat cheese crostini for an easy, no-cook appetizer everyone can build themselves.