Fig Preserves

Preparation info

    • Difficulty

      Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

Although figs are common in Lowcountry backyards, they are not produced commercially here. If you have access to a productive tree, you may have a plethora of fruit during the ephemeral season. Ripe figs fade rapidly and must be eaten the day they are picked. I usually preserve them with their stems on, so that they maintain their shape, but you may pluck the stems or crush the fruit. The pickling lime called for in the recipe firms the fruit. It is available in