Lorraine D. Hebler

Small Batch Canned Fig Preserves

By Lorraine

Fig preserves made from figs harvested from backyard fig tree is easy to make and delicious on muffins, toast and even with crackers and cheese.
I am so excited that I actually got figs from my tree! I never grew a fig tree before and early in 2016 I saw a little baby tree at a store, purchased it and brought it home. To my amazement it produced fruit the very first year. But, sadly, they didn’t ripen. This season, not only did I harvest enough figs to make this small batch fig preserves, but I have enough for eating and baking and still there are more ripening on the tree. I’ll be sharing two more great fig recipes really soon!

 

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Backyard fig tree

Fig preserves made from figs harvested from backyard fig tree is easy to make and delicious on muffins, toast and even with crackers and cheese.
 This Brown Turkey fig tree has grown considerably in just two years. Besides being delicious, figs are a great source of fiber and full of vitamins and minerals. Figs are a healthy and versatile ingredient that adds a burst of sweetness to all kinds of dishes.
 
 
 
Fig preserves made from figs harvested from backyard fig tree is easy to make and delicious on muffins, toast and even with crackers and cheese.
I had to tie up some of the branches but just look at all of the figs!
 
 
Fig preserves made from figs harvested from backyard fig tree is easy to make and delicious on muffins, toast and even with crackers and cheese.
There are also many, smaller, green figs that I hope will ripen as well.
 
 
 
Fig preserves made from figs harvested from backyard fig tree is easy to make and delicious on muffins, toast and even with crackers and cheese.
Aren’t they lovely. Perhaps the tree did well because we did such and awesome job wrapping it last fall…
 

Wrapping the fig tree for winter protection

wrapping a backyard fig tree for winter protection
A cold snap was coming so my daughter and I quickly ran out and grabbed a tall shepherd’s hook, an old rug, a tarp, some bungee cords and bricks. and went to town wrapping the tree. When we stepped back THIS is what we saw. I was teased all winter about the mysterious figure standing outside our dining room window.
 
 
Well, it might have been a scary, unattractive sight but it worked. The tree survived our cold winter and rewarded us with a nice harvest of fruit.
 
If you don’t have a fig tree in your backyard, figs are coming to markets now. This recipe used just 1 pound of figs. That was about 16 figs from my tree.
 

How to make fig preserves

The preserves are easy to make and the six small jars will be so nice to have through the winter months as we await another harvest next year.
 
 
Start by combining the sugar and water in a saucepan.
 
 
Allow the syrup to cook while preparing the figs and lemon.
 
 
 
Fig preserves made from figs harvested from backyard fig tree is easy to make and delicious on muffins, toast and even with crackers and cheese.
 Wash the figs under cold, running water and blot dry.
 
 
Fig preserves made from figs harvested from backyard fig tree is easy to make and delicious on muffins, toast and even with crackers and cheese.
Slice the figs in half and in half again. No need to peel but cut off the stems if they are too long.
 
 
Fig preserves made from figs harvested from backyard fig tree is easy to make and delicious on muffins, toast and even with crackers and cheese.
Thinly slice the lemon.
 
 
 
Fig preserves made from figs harvested from backyard fig tree is easy to make and delicious on muffins, toast and even with crackers and cheese.
When the syrup is finished cooking, add the figs and lemon and stir to coat. Return to a boil, reduce heat and simmer 30 minutes longer.
 
 
 
Fig preserves made from figs harvested from backyard fig tree is easy to make and delicious on muffins, toast and even with crackers and cheese.
When the mixture is thickened, remove from heat and very carefully pour the very hot mixture into the blender. I leave the cover just slightly ajar and place a kitchen towel over the top just to protect myself and the work area should there be splatters. Pulse until the figs and lemon are pureed into a nice constancy.
 
 

Water bath method for canning fig preserves

canning fig preserves water bath method
Pour the preserves into jars and process in a hot water bath for 10 minutes.
 
 
Fig preserves made from figs harvested from backyard fig tree is easy to make and delicious on muffins, toast and even with crackers and cheese.
Beautiful fig preserves to spread on cheese and crackers, for appetizers, on yogurt with granola or on a muffin or scone. Enjoy!
 
 

Small Batch Canned Fig Preserves Recipe

adapted slightly from Food.com

INGREDIENTS

YIELD 3 half pints or 6 4-ounce jars

  • 1 lb. figs, washed and left unpeeled and cut into quarters
  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 1/4 lemon, sliced thin

 

DIRECTIONS

In a medium saucepan, add the sugar and water; place over high heat and bring to a boil, stirring frequently. Reduce heat and boil gently for 15 minutes or until the syrup begins to thicken.

Add the quartered figs and the lemon slices. Return to a boil and boil over high heat 1 minute. Lower heat and simmer, uncovered for 30 minutes.

Remove the pan from the heat and very carefully pour the mixture into a blender. Pulse to grind the figs and lemon.

You may want to return the mixture to the pan and cook 10-15 minutes longer to desired thickness. I did not have to cook any longer. Remember, the preserves will thicken as they cool.

Ladle into clean, hot, sterile jars and process in a boiling water bath for 10 minutes. I got 6 little 4-ounce jars from this recipe.

 

 

 
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Pepper JamHomemade pepper jam is an easy recipe for a lovely colored, condiment or food gift. Perfect balance of sweet and heat used as an appetizer with cheese and crackers.

 

Grilled Cheese with Bacon and FigsTake grilled cheese to another level with the addition of bacon, figs and greens. Great flavor combines with melt-y cheese and grilled to golden perfection.

 

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Fig preserves made from figs harvested from backyard fig tree is easy to make and delicious on muffins, toast and even with crackers and cheese.

 

 

Comments

  1. Tom Kinard says

    Thank you for a great web site. I have type 2 diabetes and have to do without sugar. I use Splenda which works fine in coffee and peach cobbler. Would Splenda work OK with fig preserves? My grandmother used to send me a quart and a sleeve of saltine crackers when I was in military prep school back in the mid-60s. My neighbor planted a fig tree this year and just brought me some and I’m going to try to make some preserves.
    I thank you for your time and help. God Bless.
    Tom Kinard

    Reply

    • Lorraine says

      Hi Tom,

      I was curious to see what information I could find to answer your question about substituting Splenda for the sugar in this fig preserves recipe. I really could not find a definitive answer.

      Here are three of the most informative sites I could find:

      https://www.simplycanning.com/canning-with-splenda.html
      https://nchfp.uga.edu/questions/FAQ_general.htmlam rather new to growing figs and live
      https://healthyeating.sfgate.com/prepare-lowsugar-fresh-fig-preserves-10223.html

      I hope this is somewhat helpful.
      Last year and this year, my fig tree produced many figs but they did not ripen. The previous year was great with many delicious figs. I am new to growing figs and live more north that the idea location.

      Thank you for stopping by and leaving your comment. Please let me know if you find better information.
      Kindly, Lorraine

      Reply

      • Lalin says

        I’ve made several batches of fig preserves using this recipe which is wonderful. I have not used Splenda but I’ve been using Truvia which is half-n-half…….sugar and Stevia. Since sugar does contribute to the thickening process I’ve added about a half a box of pectin with doubling the recipe. No problems. This has worked very well for me…..taste is superb. I use Truvia in all my jellies and baked goods.

        Reply

        • Lorraine says

          Hello Lalin,

          This is such a great way to make the fig preserves using less sugar. Happy to read that it works so well and thank you a bunch for sharing how you modify the recipe.

          Kindly, Lorraine

          Reply

  2. Tammy@T's Daily Treasures says

    Yummy, yummy, yummy! I love figs. When I was little girl in Mississippi, our neighbors across the street had a fig tree in their back yard. A few of us may have gotten in trouble for sneaking over there and snatching some. 🙂 My Mammaw made the best fig preserves … and my Aunt Dot made the best biscuits. A match made in heaven.

    Reply

  3. Lee says

    Yum! When I moved here 21+ years ago, I brought a start from the fig tree at my old place. The figs from the original tree were SO delicious and plentiful (the ants loved them too though). But, while the start took and grew, it never produced fruit and eventually died. The memory of eating them fresh from the tree, still warm from the sun, has stayed with me all these years.

    Reply

  4. Diana Kosmoski says

    Wow! Yep- No fig trees will grow here-NE Wisconsin. I bet that was fun making that jam though. xo Diana

    Reply

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