Southern Fig Preserves Recipes

SOUTHERN FIG PRESERVES

Steps:

• Fill a large canning kettle with water and bring to a boil.
• Store in a cool, dark place until ready to enjoy.

SOUTHERN FIG PRESERVES

Steps:

• Combine the whole figs, sugar, and lemon juice in a large saucepan.
• Cook and stir until the sugar is dissolved and the juice is as thick as desired (Grandma uses a candy thermometer and stops at the soft-ball stage).
• Pour the mixture into hot, sterilized canning jars, cap, and store.
• *Can also be used in homemade jam cakes.
• *.

OLD FASHIONED SOUTHERN STYLE FIG PRESERVES

Steps:

• Try to select figs of equal ripeness. Wash.
• Cut stems a wee bit around, do not expose inside of figs. If extra ripe, don't worry, just get stem.
• Sugar is measure for measure but I like it rounded for figs. So not quite equal measure.
• Put sugar over figs (and lemon slices). Cover. Put aside until morning. (If you cook right away keep your heat low to begin with.) (Water added here.) Water different for juice. I'd say if over night, it will turn into juice so you won't add much then. If cooking right away, try 1/4 measured to fig measure. I like to have juice to cover figs in jars. Left over juice can be used for another cooking of figs.
• Cook slowly. Makes better figs & syrup. Might be longer cooking. You judge by your syrup thickness. Keep boiling gently. Your bubbles will show a good syrup. Little water can be added if juice gets low. Sometimes 2 or so hours. Try a fig.
• Put in jars but don't seal. Place in hot water bath. Cook until sealed. Will Pop.

SOUTHERN FIG PRESERVES

Steps:

• In a wide, heavy-bottomed, nonreactive pot, layer the figs with the lemon slices, sugar, sliced ginger, and lemon juice.
• Cover and refrigerate at least 4 hours or overnight.
• The next day, add the cup of water and cover the pot with a lid .
• Bring the fig mixture to a simmer over medium heat. Turn the figs down to low and slow cook covered for 1 hour. (watch carefully)
• After the figs have cooked covered for 1 hour, vent the lid and cook for another 1/2 hour with the lid vented. ( or until the figs are translucent and the syrup has thickened.)
• Transfer the fig mixture(with the lemon and ginger) to sterilized jars and refrigerate
• or process for 5 minutes in a water-bath canner to store on the shelf.