To make fig preserves, follow these general steps:
- Prepare Ingredients:
- Use fresh figs (about 6 cups, stemmed and chopped).
- Granulated sugar (around 3 to 3.5 cups).
- Lemon juice (about 1/4 cup) and optional lemon zest.
- Optional spices like nutmeg.
- Mix and Rest:
- Combine chopped figs and sugar in a large pot.
- Let the mixture sit for about 2 hours or overnight to release juices.
- Cook:
- Add lemon juice and stir.
- Heat over medium-high until boiling.
- Cook for 10-20 minutes until figs soften and syrup thickens.
- Add lemon zest and nutmeg if desired.
- Preserves thicken further over 24-48 hours after cooking.
- Jar and Store:
- While preserves are hot, pour into clean jars and seal.
- Store in the refrigerator for up to 3 months or freeze.
- For long-term storage, use water bath canning: Fill jars leaving 1/4 inch headspace, seal, and process 10 minutes in boiling water bath.
- Properly canned preserves can last up to 18 months in a cool, dry place.
This process does not require pectin as figs and sugar naturally thicken the preserves during cooking.
If needed, the cooking time can be adjusted to get the thickness desired, and lemon helps balance sweetness and aids in preservation. Whole or chunked figs can be used depending on preferred texture. Would a detailed recipe with exact measurements and steps be helpful?
