Fig Preserves

Fig preserves sell for $5 to $25 per jar online! Why pay retail, my pretties??? Make this easy fig preserves recipe instead. Figs are in season here in sunny Callie, so if you live near me, expect a special delivery soon.

5 from 1 reviews
Fig Preserves
Serves: 6 Half Pint Jars
  • 2 lbs figs (24 figs in the Costco pack I bought)
  • 1 tablespoon baking soda
  • 2 cups sugar
  • 1 cup water
  • 4 lemon slices, seeds removed
  1. Boil 4-6 cups of water. Cut them stems off the figs. Rinse figs and put them in a big bowl. Sprinkle 1 tablespoon of baking soda over the figs. Pour the boiling water over the figs and baking soda and shake the bowl gently to make sure all figs get rinsed. Let figs sit for 15 minutes and then drain and rinse. This step is very important to remove any little fuzzies that may be on the outside of the figs.
  2. Halve or quarter the figs depending on how chunky you like your preserves. Yes, I said “chunky.”
  3. Pour the 2 cups of sugar, 1 cup of water, and lemon slices into a big pot over medium heat. Stir until the sugar is dissolved, about 2-3 minutes. Add fig quarters and stir in. Bring to boil, and then lower a heat to a simmer. You will cook the fig mixture for 2-3 hours, stirring about every 20 minutes. Do not leave your pot completely unattended as this is a sugary mix and can burn easily. About an hour into the simmer, I like to use my potato masher to really smash up the figs into small pieces.
  4. When the preserves are the consistency you like, ladle it into Ball Mason jars. You can process your jars by sealing them and placing them in a boiling water bath for 5 to 15 minutes. This should keep the preserves for 6 months. If you don’t process the jars, they are still safe to eat, but only for a month and should be kept refrigerated.
  5. Makes 6 half pint jars. If you want to increase the yield, just increase your figs, sugar, and water proportionally. That’s math for “double your recipe, if you wanna.”




  1. I bow to your greatness. Preserving has forever intimidated me.

  2. I'm the founder/moderator for Punk Domestics (, a community site for those of use obsessed with, er, interested in DIY food. It's sort of like Tastespotting, but specific to the niche. I'd love for you to submit this to the site. Good stuff!

  3. I&#39;m with Karina. <br /><br />I&#39;m pretty sure the preserving I did back in February might kill people – I need to throw them out. I recently read that by creating my own recipe I might have done something so wrong that it could result in botulism. Thank goddess I never gave them to anyone! <br /><br />I guess I need to do a lot more research before I try again :( Oy vey.<br /><br />I wish

  4. Mmmmmm…put this in my mouth!!!!!

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