Fig Preserves Recipe

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The lush sweetness of the figs shines through in this simple recipe. Any variety will work here. Dark-skinned figs produce an almost purple syrup; green Adriatic figs yield a pale syrup. For some spice, add a pinch of star anise. Quarter the figs and serve on crostini with goat cheese.
- 3 lb figs such as Mission, Adriatic, or Brown Turkey
- 4 cups sugar
- 1 1/4 cups fresh orange juice
- 3/4 cup fresh lemon juice
- Grated zest of 1 orange
Makes 5 half-pint jars

Step 1

Have ready hot, sterilized jars and their lids.
Trim the fig stems, leaving a little of the stem attached to each fig. In a large nonreactive saucepan, combine the sugar and orange and lemon juices. Bring to a boil over medium-high heat, stirring to dissolve the sugar.

Step 2

Add the figs, reduce the heat to medium, and cook, stirring gently, for 5 minutes. Using a slotted spoon, transfer the figs to a bowl. Add the orange zest to the syrup and cook, uncovered, until reduced by one-third, 2-3 minutes. Return the figs to the pan and cook for 1 minute to heat through.

Step 3

Using the slotted spoon, divide the hot figs evenly among the jars. Ladle the syrup over the figs, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

Step 4

Process the jars for 10 minutes in a boiling-water bath. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month.

Step 5

This recipe is reprinted with permission from The Art of Preserving by Rick Field, Lisa Atwood and Rebecca Courchesne and published by Weldon Owen.

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