Homemade Fig Preserves

Fig season is so incredibly short so what better way to preserve the figs by making homemade fig preserves?! I know this totally looks more like tomato jam but I promise you these are definitely fig preserves! Haha

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We have found so many ways to use fig preserves. We’ve put them atop our favorite Ezekiel bread in the morning, we’ve added it to plain yogurt to naturally sweeten it up, I’ve added it to an ice cream base to make the most delicious fig and honey ice cream recipe (which is coming to you tomorrow!). I was going to make fig crumb bars with these but never got the chance to. I’ll definitely have to do it next year. Omg, the most epic grilled cheese sandwich? Fig preserve and brie grilled cheese. Why didn’t I think of this until now? You will have to do it for me!

Like literally all these ideas are coming to me right now in how to use fig preserves and I’m kicking myself for not thinking of them until now. You will seriously just have to take these ideas and make them come to life after you make this super easy recipe!

Here are my ideas:

• Bake it into a cupcake or cake!
• Make a salad dressing with it!
• Make a glaze or something to put on pork or steak!
• Pancakes!

Gah, there’s seriously so much!

Can’t wait to share with you the fig and honey ice cream tomorrow!

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5 from 1 vote

Homemade Fig Preserves

By: Julie Chiou

Homemade fig preserves are so easy to make and a great way to savor the short fig season!

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 cups

Ingredients 

½1x2x3x

• ▢ 6 cups (1420 g) quartered figs
• ▢ ¼ cup (59 ml) water
• ▢ ¼ cup (59 ml) lemon juice
• ▢ ¼ cup (50 g) granulated sugar
• ▢ ½ teaspoon vanilla bean paste

Instructions 

• Add all the ingredients in a large saucepan over medium heat. Cook down the figs until easily smashed with the back of a wooden spoon. Smash and press the figs against the side of the saucepan and continue to cook down the figs until thickened to your desired thickness.
• Put preserves into mason jars and let cool to room temperature before putting in the fridge.

Notes

I am not familiar with the canning process so I cannot give tips on that. If you are an expert canner, feel free to can this with the process that you know. Otherwise, this will last at least a month in the fridge.

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Nutrition

Serving: 1cup, Calories: 317kcal, Carbohydrates: 82g, Protein: 3g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.2g, Sodium: 5mg, Potassium: 839mg, Fiber: 10g, Sugar: 71g

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