There’s something magical about turning fresh figs into rich, sticky-sweet preserves.
Every summer, when fig season rolls around, I find myself collecting as many as I can—whether from the market, a neighbor’s tree, or my own backyard.
And my go-to way of preserving their flavor is always this classic fig preserves recipe.
I love how this recipe captures the essence of fresh figs with minimal ingredients. It’s simple, rustic, and feels like a little jar of sunshine in the pantry.
Whether you spread it on toast, pair it with cheese, or swirl it into yogurt, fig preserves elevate just about anything they touch.
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Ingredients You’ll Need:
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2 lbs fresh figs (ripe but firm)
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1½ cups granulated sugar
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½ cup water
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1 tablespoon lemon juice
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Zest of 1 lemon
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Optional: a cinnamon stick or a splash of vanilla extract
Step-by-Step Instructions:
1. Clean and Prep the Figs
I gently rinse the figs and remove any stems. If the figs are large, I cut them in half. If they’re small, I leave them whole.
You want the preserves to have some texture, so no need to chop them finely.
2. Combine in a Pot
In a large saucepan or Dutch oven, I combine the figs, sugar, water, lemon juice, and lemon zest.
If I’m feeling fancy, I toss in a cinnamon stick for a warm, spiced note.
3. Simmer Slowly
I bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves completely.
Then I reduce the heat and let it cook uncovered for about 45 minutes to an hour.
The figs should become soft and glossy, and the syrup should thicken nicely.
4. Jar and Store
Once the preserves have reached the consistency I like, I remove the pot from heat. If I’ve used a cinnamon stick, I take it out.
Then, while the mixture is still hot, I spoon it into sterilized jars, seal them, and let them cool.
These can be stored in the fridge for up to a month, or processed in a water bath for longer shelf life.
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How I Use My Fig Preserves
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Slathered on warm sourdough toast with butter
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Paired with brie, goat cheese, or sharp cheddar on a charcuterie board
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Spooned over vanilla ice cream or Greek yogurt
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As a glaze for roasted chicken or pork
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In thumbprint cookies for a fruity twist
Honestly, once you try this fig preserves recipe, you’ll never want to go back to store-bought.
There’s just something special about knowing exactly what went into that jar—and tasting the season in every spoonful.
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Quick Tips:
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Use ripe, unblemished figs for the best flavor and texture.
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If you like smoother preserves, mash the figs slightly with a fork while cooking.
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Adjust sugar based on the sweetness of your figs—taste as you go!
Final Thoughts
Making fig preserves is one of those slow, satisfying kitchen rituals that connects me to generations past. It’s not complicated, but it’s incredibly rewarding.
And each time I open a jar, I’m reminded of why I keep coming back to this recipe every year.
If you’ve got access to fresh figs, don’t let the season slip by without trying this fig preserves recipe. Your toast will thank you.
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10 Frequently Asked Questions About Fig Preserves
1. Can I use dried figs instead of fresh?
Fresh figs are best for this recipe, but if you only have dried figs, soak them in warm water for a few hours to rehydrate before using. The texture will be different, but still delicious.
2. How long do homemade fig preserves last?
If stored in sterilized jars and kept in the refrigerator, they can last up to 1 month. If water-bath canned properly, they can last up to a year in a cool, dark place.
3. Can I reduce the sugar in this recipe?
Yes, but keep in mind that sugar helps with both flavor and preservation. Reducing it may shorten shelf life, so refrigerate and use within a couple of weeks.
4. Do I need to peel the figs?
No peeling is required! The skins soften during cooking and add texture and color to the preserves.
5. What’s the difference between fig jam and fig preserves?
Fig jam is usually smoother, often blended or mashed, while fig preserves typically contain larger chunks or whole figs in syrup.
6. Can I add other flavors or spices?
Absolutely! Cinnamon sticks, vanilla extract, star anise, or even a splash of balsamic vinegar can add unique flavor twists.
7. Why is lemon juice used in fig preserves?
Lemon juice adds brightness and also helps with acidity, which is important for food safety in preserving.
8. Can I freeze fig preserves?
Yes! Just store them in freezer-safe jars or containers, leaving space at the top for expansion. They can be frozen for up to 6 months.
9. What type of figs work best?
Black Mission, Brown Turkey, and Adriatic figs are all great choices—just make sure they’re ripe but firm.
10. How do I know when my preserves are done cooking?
They should be thick and syrupy. You can test by placing a spoonful on a chilled plate—if it wrinkles when pushed, it’s ready.
