Fig Preserves

Preparation info
  • Yield: about

    10 pints

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 7 cups sugar
  • ¼ cup lemon juice
  • 6 cups


  • In a kettle combine the sugar, lemon juice, and water. Bring to the boil and stir until the sugar dissolves.
  • If the figs are young, leave the stems intact. Add the figs to the syrup and cook 10 minutes, stirring occasionally to prevent sticking. Add the sliced or chopped lemons and continue cooking until the figs are almost translucent, 10 to 15 minutes. If the sy