Comments on: Simple Fig Preserves

By: Jill

Jill — Sun, 18 Jul 2010 19:42:23 +0000

It should work out just fine. I checked my Ball blue book, they called for only 1/4 cup lemon juice for 5 pounds of figs.

Here’s their exact recipe:

5 pounds fig
6 cups sugar
3/4 cup water
1/4 cup lemon juice

To prepare figs: Completely cover fig with boiling water. Let stand 10 minutes. Drain, stem and chop figs. Measure 2 quarts chopped figs.

To Make Jam: Combine figs, sugar and water in a large saucepan. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. REmove from heat. Skim foam if neccessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

By: Joseph

Joseph — Sun, 18 Jul 2010 17:32:34 +0000

Is this recipe good for jarring fig preserves for later enjoyment?

By: Jill

Jill — Tue, 01 Sep 2009 02:48:09 +0000

You’re welcome, Tonya! Let me know all the way you enjoyed the preserves, i.e. on toast, with pork loin, etc.

By: Tonya

Tonya — Sun, 30 Aug 2009 21:47:37 +0000

I am making the recipe right now and I can’t wait to try them! Thanks for such an easy recipe.

By: Jill

Jill — Tue, 09 Sep 2008 00:01:54 +0000

Many recipes say to remove the skins when using DRIED figs, but since I had fresh tender figs there was no need to remove the skins.

So, no I did not remove the skins.

By: lini

lini — Mon, 08 Sep 2008 05:47:42 +0000

do u peel the skin off or cook the figs with skin On?

By: Jill

Jill — Sat, 09 Aug 2008 16:31:47 +0000

They are good, Doug. I can’t believe I’ve been missing out this whole time.

By: Doug DuCap

Doug DuCap — Fri, 08 Aug 2008 17:55:15 +0000

I love fresh fig preserves on fresh bread or biscuits, or as a topping for pancakes, waffles, or French toast. Yum!