No pectin, plus you might skip the canning.
A blessing for providing you with so much delicious fruit, and a curse for their eat-em-or-lose-em attitude.
If you find yourself with more figs than you could handle, then turn them into fig preserves.
Simply Recipes / Sally Vargas
The sweet, jammy preserves get a lift from fresh lemon and orange, which also help thicken it.
For a soft herbal note, toss in a sprig of rosemary.
These preserves only require a few ingredients and will keep for months in the fridge or longer when canned.
Simply Recipes / Sally Vargas
Its wonderful served with cheese, or use it anywhere you would a fruit jam.
What Are Fig Preserves?
The fruit is cut into large pieces and isnt completely cooked down into a uniform jam.
Simply Recipes / Sally Vargas
you’re free to commonly find preserves made with a variety of fruit, like berries.
The other version of fig preserves are whole figs that are poached in a sugar syrup for preserving.
This includes mild green figs or black mission figs, which offer slightly different flavor profiles.
Simply Recipes / Sally Vargas
Look for figs that are ripe but somewhat firm and not mushy.
The fruit should be free of bruises and mold.
Dried figs wont work for this recipe.
Simply Recipes / Sally Vargas
you’re free to use frozen figs, just thaw them first.
Itll keep for a few months.
Process for 5 minutes, then let cool.
Simply Recipes / Sally Vargas
Check to see to it theyve sealed, then store in the pantry for 1 year.
I dont make a cheese board without it.
Serve it alongside your next charcuterie or spread it on grilled cheeses or other sandwiches.
Simply Recipes / Sally Vargas
Its also tasty with salty meat like pork.
Jams, Jellies, and Preserves, Oh My!
Yields for canning recipes tend to vary.
Simply Recipes / Sally Vargas
Add the sugar and stir to coat the figs.
Let sit at room temperature for 10 minutes.
Use a vegetable peeler or paring knife to peel the orange into long strips.
Simply Recipes / Sally Vargas
Youll need 2 strips for this recipe.
Set aside the rest of the orange for another use.
If youd like to can these preserves for longer storage, gather supplies for water bath canning.
Simply Recipes / Sally Vargas
Bring to a full rolling boil and boil for 10 minutes.
Turn the heat to low and keep the jars in the hot water until the preserves are ready.
Bring to a boil over medium heat, stirring to dissolve the sugar.
Simply Recipes / Sally Vargas
Towards the end it will have decreased in volume by half and be shiny and thick.
Once you think your preserves are ready, grab the small plate from the freezer.
Add a small dollop on the plate and let sit for 1 to 2 minutes.
If the dollop is thin and spreads, the preserves are not ready.
If the dollop stays in more of a mound, swipe your finger through the middle.
Often it needs to be at least 2 inches deep.
Remove the orange peels and rosemary (if using) and discard.
Each jar should be hot when you add the preserves.
Set them on a heatproof surface.
Carefully fill each hot jar with the hot preserves, leaving 1/4-inch of headspace.
Wipe the rims clean with a damp, clean paper towel.
Poke the mixture with a chopstick or skewers to remove any bubbles.
Top each jar with a clean lid and screw the bands on finger-tight.
For shelf-stable canning, bring the pot of water back to a boil.
Remove and set on a cooling rack or heatproof surface to cool.
Let the preserves cool on the counter until room temperature, at least 1 hour.
Sealed jars will keep for at least 1 year, but are best consumed within 12 months.
Un-processed jars and opened jars should be kept in the fridge and used within 3 months.
If any mold forms on top of the preserves, discard.
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