Old Fashioned Fig Preserves III

12-15 pints servings Prep: 1 h Cook: 2 h 45 m Total: 3 h 45 m Intermediate
Old Fashioned Fig Preserves III
Cooking figs take patience waiting for the sugar to turn into syrup. But as any Cajun will tell you, it’s well worth the wait. Great with Cush Cush and for making fig tarts and fig cakes.

Ingredients

12-15 pints servings
  • 4 gallons fresh figs (16 quarts)
  • 1 tsp baking soda
  • 7 lbs sugar - 16 cups sugar

Step-by-Step Instructions

  1. Cut the tips off the figs and soak for an hour in water and a teaspoon of baking soda, then wash and drain.
  2. Combine the sugar and figs in large canning cooking pot. Let stand a few minutes; some cooks let the sugar and figs stand together a few hours or overnight. The sugar draws the juice from the figs creating a syrupy base.
  3. Over a very low heat, cook figs for 2 hours. Continue stirring to prevent scorching and sticking. Mixture will be syrupy. More often than not depending on the quantity and the amount of figs in your pot…it may take up to 4 or 5 hours for the figs “to turn” into a jam like consistency which will thicken more upon cooling.
  4. Pour into sterilized canning jars while hot. Makes approximately 12 to 15 pints.

Common Problems and Solutions

Q: Why are my fig preserves not thickening?

A: Patience is key! It can take 2-5 hours depending on the quantity. The mixture needs to cook slowly over very low heat to allow the sugar to properly syrup and the figs to break down. Don't rush it by increasing the heat or you'll risk scorching.

Q: Why do I need to soak the figs in baking soda?

A: The baking soda soak helps soften the fig skins and removes any bitterness. It also helps the figs absorb the sugar syrup better during cooking. Don't skip this step!

Q: How do I know when the preserves are done?

A: The mixture should be syrupy and jam-like. It will thicken more as it cools. You can test by putting a small spoonful on a cold plate - if it doesn't run when tilted, it's ready.

Tips and Techniques

Stir frequently during the long cooking time to prevent sticking and scorching on the bottom of the pot. Some cooks like to let the sugar and figs sit together overnight before cooking - this draws out more juice and can reduce cooking time slightly.

Ingredient Substitutions

  • fresh figs: slightly underripe figs

Equipment Needed

  • large heavy-bottomed canning pot or preserving pot
  • wooden spoon for stirring
  • sterilized canning jars with lids
  • jar lifter (for safe handling)

Historical Context

Fig preserves have been made in Louisiana for generations, dating back to when Acadians brought their preserving traditions from France. The abundant fig trees that thrive in South Louisiana’s climate made fig preserves a summer staple, enjoyed year-round on biscuits, in cakes, and with breakfast dishes like Cush Cush.