Homemade Southern Fig Preserves
An old-fashioned Southern fig preserves recipe, made with just three ingredients, allows you to enjoy figs throughout the year, perfect for biscuits or cheese.
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Instructions
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Start sterilizing jars and lids, and fill a large canning kettle with water, bringing it to a boil.
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Wash, dry, and stem 6 pounds of fresh figs.
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In a large pot, combine figs with 2 pounds of granulated sugar, cover, and let sit overnight.
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Taste the fig-sugar mixture and add more sugar if desired. Cook over medium heat, stirring constantly, until the sugar dissolves, about 15 minutes.
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Reduce heat to low. Add thinly sliced, seedless lemon from 2 lemons. Cover and cook, stirring occasionally, until figs are transparent and the syrup is thick, 1.5 to 2 hours.
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Attach a candy thermometer and continue simmering, stirring frequently, until the mixture reaches 200 F, about 45 minutes more.
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Pour the hot preserves into the hot sterilized jars, leaving 1/4-inch headspace. Wipe rims, then place lids and rings on the jars.
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Place jars in the boiling water canner. Add hot water if needed to cover jars by 1 inch. Bring water to a gentle boil and process for 10 minutes (or 15 minutes if above 6000 feet).
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Remove jars to a rack, allow to cool, and check seals before storing.