Fig Preserves
If you're a fan of figs, you'll love this easy fig preserve recipe. This recipe only takes three ingredients and is perfect for slow cooker or stovetop cooking.
Servings: 1 half pint
Calories: 858kcal
Equipment
Ingredients
- 1 lb fresh figs, stems removed, washed and quartered
- 2 tablespoon fresh lemon juice
- ½ cup honey
Instructions
- In a large bowl, combine the prepped figs with the lemon juice. All the figs to sit at room temperature for 45 minutes so they can 'juice up'.1 lb fresh figs, stems removed, washed and quartered, 2 tablespoon fresh lemon juice
- Transfer the figs along with the lemon juice to either a slow cooker or a stovetop saucepan. Cook at medium heat until the fruit are soft.
- Add the honey and stir well. Cook, stirring occasionally until the figs break down mushy into a thick, granular jam mixture that coats the spoon without sliding right off. Cook time will be between 45 and 55 minutes usually, depending on the diameter of your saucepan or slow cooker.½ cup honey
- This recipe makes approximately one 16 oz pint. Serve immediately, or short term store in bail or yogurt jars in the refrigerator.
- For long term pantry storage, use the Ball Water Bath Canning method and seal up in Ball canning jars with lids and bands. Be sure to visit the Ball website to read their Water Bath Canning method.
Notes
- You can use a slow cooker on HIGH to cook the fruit into the jam stage, makes this an almost hands off process!
- Buy slightly over ripe fruit, as it has more juice and usually more flavor.
- If making a small bath of preserves, use a smaller saucepan so the fruit fills the volume of the pot better. There will be less risk of scorching.
Nutrition
Calories: 858kcal | Carbohydrates: 229g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 12mg | Potassium: 1171mg | Fiber: 14g | Sugar: 214g | Vitamin A: 646IU | Vitamin C: 22mg | Calcium: 171mg | Iron: 2mg