Lisa Atwood, Rebecca Courchesne, Rick Field

Fig Preserves

Name: Fig Preserves
Ingredients: 4 cups (2 lb/1 kg) sugar; 3 lb (1.5 kg) figs such as Mission, Adriatic, or Brown Turkey; 3 lb (1.5 kg) figs such as Mission, Adriatic, or Brown Turkey; 3 lb (1.5 kg) figs such as Mission, Adriatic, or Brown Turkey; Grated zest of 1 orange; ¾ cup (6 fl oz/180 ml) fresh lemon juice; 1¼ cups (10 fl oz/310 ml) fresh orange juice; 3 lb (1.5 kg) figs such as Mission, Adriatic, or Brown Turkey

Preparation info

Makes
5
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

The lush sweetness of the figs shines through in this simple recipe. Any variety will work here. Dark-skinned figs produce an almost purple syrup; green Adriatic figs yield a pale syrup. For some spice, add a pinch of star anise. Quarter the figs and serve on crostini with goat cheese.

Ingredients

3 lb (1.5 kg) figs such as Mission, Adriatic, or Brown Turkey
4

Preserve
Gluten-free
Vegan

Method

Have ready hot, sterilized jars and their lids.

Trim the fig stems, leaving a little of the stem attached to each fig. In a large nonreactive saucepan, combine the sugar and orange and lemon juices. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Add the figs, reduce the heat to medium, and cook, stirring gently, for 5 min