Fig Perserves

6-8 half-pint jars servings Prep: 20 m Cook: 2 h Total: 2 h 35 m Intermediate
Be the first to rate!
Fig Perserves
A classic Louisiana fig preserves recipe perfect for canning. Just figs, sugar, and water cooked down for two hours until thick and sweet—the traditional way to preserve your fig harvest. Use these preserves on biscuits, toast, or in fig cakes.

Ingredients

6-8 half-pint jars servings
  • 1 gallon figs
  • 8 cups sugar
  • 1 cup water

Step-by-Step Instructions

  1. Cut the tips off the figs.
  2. Wash the figs a couple of times.
  3. Combine the figs, sugar, and water in a large heavy-bottomed pot. Cook over medium heat for two hours, stirring occasionally to prevent sticking, until the mixture has thickened and the figs are tender and translucent.
  4. While the preserves are cooking, sterilize your canning jars and lids according to proper canning procedures.
  5. Ladle the hot preserves into sterilized jars, leaving 1/4-inch headspace.
  6. Wipe the jar rims clean, place the lids on top, and screw on the bands fingertip-tight.
  7. Process in a hot water bath for 15 minutes (start timing when the water returns to a full boil).
  8. Remove jars from the water bath and let cool on a towel. You should hear the lids “ping” as they seal. Check seals after 24 hours.

Common Problems and Solutions

Q: How do I know when the preserves are thick enough?

A: After two hours of cooking, the mixture should coat the back of a spoon and the figs should look translucent. The preserves will thicken more as they cool. If it's still too thin after two hours, continue cooking and checking every 15 minutes.

Q: What if my jars don't seal?

A: If a jar doesn't seal (the lid doesn't stay down when pressed), refrigerate it and use within 3 weeks. You can also reprocess with a new lid within 24 hours if you prefer.

Q: Can I cut this recipe in half?

A: Absolutely. Use half a gallon of figs, 4 cups sugar, and 1/2 cup water. The cooking time should be about the same, maybe slightly less—just watch for the thickness.

Tips and Techniques

Stir the preserves occasionally during cooking to prevent the bottom from scorching. A heavy-bottomed pot is essential for even heat distribution. The preserves will look fairly loose when hot but will set up nicely as they cool in the jars.

Ingredient Substitutions

  • white sugar: mix of white and brown sugar (6 cups white, 2 cups brown)
  • water: orange juice or lemon juice

Equipment Needed

  • Large heavy-bottomed pot or Dutch oven
  • Canning jars (half-pint or pint size)
  • Canning lids and bands
  • Water bath canner or large stockpot
  • Jar lifter
  • Ladle
  • Clean towels

Historical Context

Fig trees thrive in South Louisiana’s climate, and nearly every old farmhouse had at least one fig tree in the yard. Preserving figs was essential for enjoying the fruit year-round, and these sweet preserves became a staple on breakfast tables throughout the winter months.