Fig Preserves

Fig Preserves 

Prep Time: 30 minutes 

Cook Time: 1-2 hours 


2 lbs Ripe Figs (same ripeness is good, but not critical) 

2 lbs Sugar 

2 tsp Vanilla Extract (not imitation) 

½ cup Water 

¼ cup Lemon Juice (fresh or bottled) 

If canning, go ahead and start your canner water. 

Wash and de-stem figs. Slice into halves or large chunks. If they fall apart, don’t worry about it. 

In an enameled dutch oven, combine figs, sugar, vanilla and water. Stir gently and bring to a boil. Reduce to a gentle boil and stir carefully, often. The mixture will stick easily. Cook until syrup is thick, to preference (at least an hour). Be patient. The longer and slower you cook it, the thicker and sweeter it will get. Before removing from heat, add lemon juice and stir well. You may also substitute thinly sliced lemon discs (deseeded) for juice. Add one to the top of each jar before sealing. NOTE: if mixture gets too thick, you can always add more water. 

Makes about 4 pint jars. (Process in a water bath for 25 minutes to preserve or store, unprocessed in the fridge for up to 3 weeks.)

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