Combination of Figs
Figs, plump and naturally sweet are one of my favorite fruits to preserve. I used Totato, Mission, and Turkish figs this year and found the combination delivered a superbly flavored preserve with a round velvety texture. I opted to forgo the pectin since figs are loaded with it naturally.
Pectin is used in canning jams, jelly, and preserves and acts as a thickening agent. Mainly extracted from citrus fruits then reduced into powder form. It can also be purchased in a condensed liquid form and used for canning in the same way as powder pectin. I used less water in the recipe and reduced the mixture down by almost half, so there was no need to add pectin.
Fig Preserves Recipe
- 8 cups whole fresh figs
- 2 teaspoons baking soda
- 2 ¼ cups granulated sugar
- 1 teaspoon minced ginger
- zest from 1 lemon
- 3 tablespoons fresh squeezed lemon juice
- 3 cups hot tap water
- Dissolve the baking soda in about 2 quarts of hot tap water, and immerse the figs in the treated water in a large bowl. Gently stir to wash the figs, then drain off the water and rinse the figs thoroughly with fresh cool water.
- Slice figs in half, if you prefer a whole fruit preserve, skip this step
- In a large stock or canning pot, combine figs, sugar, lemon juice, lemon zest, ginger and 1 cup hot tap water
- bring to a boil stirring frequently, if using whole fruit gently stir in order not to break the fruit
- reduce heat and continue cooking until the mixture is thick and gooey. Watch closely in the last few minutes to keep the bottom from burning. About 30 minutes
- fill sterilized jars with hot preserves leaving ¼ inch head space and cover with clean tops and rims
- cook in a hot water bath for 15 minutes.
- Follow the links for detailed canning instructions.