Fig Preserves
This simple but super recipe makes 2 pints of fig preserves.
Ingredients
- 2 pounds fresh, ripe figs
- 2 cups sugar
- 4 Tablespoons lemon juice
Instructions
Cooking the Figs
- Combine figs, sugar, and lemon juice together in a medium-sized saucepan and cook on low heat for 30 minutes uncovered.
- Process 10 minutes using the boiling method.
Drying the Figs
- Drying figs is a must. (The only problem with drying them is that they tend to disappear as soon as they come out of the sun or the oven.)
- Set your oven on the lowest setting, probably around 135 degrees.
- Remove stems, cut figs in half, and lay them flesh side up on the cookie sheet. Turn the figs occasionally for 24 hours, or until the outsides are leathery and there are no juices when you put pressure on the figs. Keep the oven door slightly open so that the figs dry instead of cook. You can do this in 12-hour cycles by turning the oven off during the night if you choose.
Storing Your Fig Preserves
- Store figs in an air-tight container for several months. Figs will last in the freezer up to 24 months.
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