Fig Conserve

Preparation info

  • Makes About

    5 Pints

    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

This variation on one of my mother’s recipes is typical of the vast array of condiments we southerners pride ourselves on. I use it as a marmalade on toasted hearty bread or like chutney alongside game. I usually put several whole peppercorns in every other jar of preserves, but some years I just add a tablespoon or so to the entire batch while it is cooking.