Old Fashioned Fig Preserves I

2-3 pints servings Prep: 30 m Cook: 2 h Total: 2 h 30 m Intermediate
5.0/5 (3)
Old Fashioned Fig Preserves I
This classic fig preserve recipe makes wonderful use of fresh Louisiana figs. Once canned, these preserves are delicious on biscuits, toast, or even swirled into homemade ice cream. Try using them in fig preserve cake or fig bars for a double dose of fig flavor.
Mawmaw’s old-fashioned fig preserves made with fresh figs, sugar, and lemon juice, simmered until tender for that classic Louisiana sweetness. A traditional canning recipe that captures the essence of summer figs in a jar—perfect for biscuits, toast, or spooning straight from the jar.

Ingredients

2-3 pints servings
  • 2 1/2 quarts fresh figs
  • 2 1/4 cups sugar
  • 1 tsp lemon juice
  • 1 cup water

Step-by-Step Instructions

  1. Scald whole figs in boiling hot water for 1-2 minutes, then peel. Drain well. Combine sugar and water in a heavy-bottomed pot and cook over medium heat, stirring occasionally, until sugar dissolves completely.
  2. Add lemon juice and figs to the sugar syrup, then reduce heat to low and simmer gently until figs are tender and preserves have thickened to a syrupy consistency (approximately 1 1/2 to 2 hours). Stir occasionally to prevent sticking.
  3. Pour hot preserves into sterilized jars, leaving 1/4-inch headspace, and seal immediately with sterilized lids and rings. Process in a boiling water bath for 10 minutes for proper canning, or simply refrigerate for up to 3 weeks.

Common Problems and Solutions

Q: Why are my preserves too runny?

A: The preserves need the full 1 1/2 to 2 hours of simmering to thicken properly. Don't rush this step—the natural pectin in the figs needs time to develop and the liquid needs to reduce. If still too thin after 2 hours, continue simmering and check consistency by placing a spoonful on a cold plate.

Q: Do I have to peel the figs?

A: Yes, scalding and peeling creates a better texture in the final preserves. The scalding makes peeling easier and helps the figs absorb the syrup better during cooking. It's a bit of work, but worth it for authentic results.

Q: Can I skip the water bath processing?

A: If you refrigerate and use within 3 weeks, yes. But for shelf-stable preserves that last months, proper water bath canning is essential for food safety. Make sure jars are sterilized and process for the full 10 minutes.

Tips and Techniques

Use a heavy-bottomed pot to prevent scorching during the long simmer time. Stir occasionally but gently to avoid breaking up the figs too much—you want them tender but still somewhat intact. Fresh, ripe but firm figs work best; overripe figs will turn mushy.

Ingredient Substitutions

  • fresh figs: frozen figs (thawed and drained)
  • lemon juice: lime juice

Equipment Needed

  • Heavy-bottomed pot or Dutch oven
  • Canning jars with lids and rings
  • Large pot for water bath (if canning for shelf storage)
  • Jar lifter (if water bath canning)
  • Ladle

Historical Context

Fig preserves are a cornerstone of Louisiana and Southern preserving traditions, made when fig trees produce their abundant summer harvest. Almost every Cajun and Creole grandmother had her own method, and these sweet preserves were enjoyed year-round on hot biscuits, cornbread, or even as a topping for ice cream.