Fig Preserves

1. Stage

Prepare the figs and orange: Wash the figs and remove the stems. Cut them into roughly 1-inch chunks and add to a non-reactive, heavy-bottomed, medium to large saucepan with high sides. Add the sugar and stir to coat the figs. Let sit at room temperature for 10 minutes. Use a vegetable peeler or paring knife to peel the orange into long strips. You’ll need 2 strips for this recipe. Set aside the rest of the orange for another use. Place a small plate in the freezer so you can test that the preserves are properly set later.

2. Stage

Sterilize the jars and prepare for canning (optional): If you’d like to can these preserves for longer storage, gather supplies for water bath canning. Fill a canning pot or a large, tall pot with a rack in the bottom with enough hot water to cover the empty half-pint jars by at least 1 inch. Bring to a full rolling boil and boil for 10 minutes. Turn the heat to low and keep the jars in the hot water until the preserves are ready.

3. Stage

Meanwhile, simmer the preserves: Add the orange peel, lemon juice, water, and rosemary (if using) to the pot with the figs and sugar. Bring to a boil over medium heat, stirring to dissolve the sugar. Adjust the heat as needed to maintain a simmer, stirring every few minutes, until the mixture thickens and runs off the spoon in thin globs rather than a stream, roughly 35 to 50 minutes.

4. Stage

Test the preserves: The preserves are done cooking and properly set when the mixture registers 220°F on a thermometer or passes the gel test. Once you think your preserves are ready, grab the small plate from the freezer. Add a small dollop on the plate and let sit for 1 to 2 minutes. If the dollop is thin and spreads, the preserves are not ready. If the dollop stays in more of a mound, swipe your finger through the middle. If it leaves a bare track and the jam doesn’t run to fill it in, the preserves are ready.

5. Stage

Add to jars: Remove the orange peels and rosemary (if using) and discard.  If you are canning the preserves, remove the hot jars from the water one at a time using jar lifters, pouring the water back into the pot. Each jar should be hot when you add the preserves. Set them on a heatproof surface. Carefully fill each hot jar with the hot preserves, leaving 1/4-inch of headspace. Wipe the rims clean with a damp, clean paper towel. Poke the mixture with a chopstick or skewers to remove any bubbles. Top each jar with a clean lid and screw the bands on finger-tight.

6. Stage

Process in a water bath (optional): For shelf-stable canning, bring the pot of water back to a boil. Make sure there is enough water in the pot to reach 1 inch or more over the top of the jars. Using a jar lifter, set the jars in the pot on the rack and process at a full rolling boil for 5 minutes. Remove and set on a cooling rack or heatproof surface to cool.

7. Stage

Store and enjoy: Let the preserves cool on the counter until room temperature, at least 1 hour. Sealed jars will keep for at least 1 year, but are best consumed within 12 months. Un-processed jars and opened jars should be kept in the fridge and used within 3 months. If any mold forms on top of the preserves, discard. Did you love this recipe? Leave us some stars below!