I harvested three huge bags of figs yesterday and will be spending all day in the kitchen making preserves today! this link is to an external site that may or may not meet accessibility guidelines. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. So, don't leave out the lemons! ‘Tis the season to ditch your all-white palette in favor of something a little bolder and brighter. That helps the preserves “set,” and it means you can seal the jar in a boiling water bath in about 10 minutes. The fresh lemons add a nice flavor. Cook down until the figs become very soft and the syrup begins to thicken, about 10-20 minutes. The recipe advised to add the figs and lemon to the saucepan once the sugar-water concoction was clear and “just thick, around 15 minutes.” The first batch of preserves I made, I didn’t see the note about 15 minutes, so I stirred the boiling mixture until it was clear and just started to resist the movement of the spoon. Thanks. This tastes wonderful on home made buttermilk biscuits. Their richly-colored skin like velvet, luscious texture, and floral flavors are a world away from the concentrated chewiness of dried figs.A heaping platter of ripe figs, with a couple gently squeezed open, reminiscent of a Dutch still life, is one of the most beautiful things you can serve to friends around a supper table. Southern Fig Preserves. Add comma separated list of ingredients to include in recipe. Learn how to cook great Sugar free fig preserves . Top with lids, and screw on rings. Wash, then trim ends off of the figs. Would you like any cheese in the recipe? (Just be sure to use oven mitts to take said jars out of the microwave. I've made it twice and both times it yielded only half of the amount listed in the recipe. I cut the lemon in half and the sliced it. Leave them in the hot water until ready to use. This homemade fig jam recipe is made with three simple ingredients and yields a medium-sized batch. I doubled the recipe and it yeilded 5 pints and 1 half pint. I thought I would get more since the yield for 5 cups was 8 pints maybe it was to be half pints? Easy and Delicious with just right consistency. It’s also there to keep bacteria from growing in your preserves. Making preserves from fresh figs is a great way to extend fig season through the winter months. 8 half-pint canning jars with lids and rings. Make fig jam or fresh fig preserves so you can enjoy the flavor of fresh figs all year long. vanilla extract, salt, unsalted butter, granulated sugar, large egg and 5 more . A few weekends ago, staying with my parents at their home right outside of Charleston, South Carolina, I found myself with a free morning and a tree full of figs. … I found this recipe but was skeptical getting a recipe from someone so young, but the fig preserves were wonderful. Add the figs and lemon slices to the syrup and cook for 1 … Bring the water to a full boil, cover the pot, and process for 15 minutes. Hot, they were.). Also used ground ginger since that is what I had. All of that to say: Bottled lemon juice takes care of the pH level and the bacteria-prevention as well as a real lemon would, so substituting 1-1.5 tablespoons of juice for the half of a lemon is an easy, effective workaround. This Southern Fig Preserves recipe has been in my recipe box for forever, and though I can’t remember where it came from exactly, I remember the first taste of these like it was yesterday. 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