Recipe By Abbie W
Rating
Published Jun 19th
Black Mission Fig Preserves
Prep 15m Cook 20m Additional 25m Ready In 1h
Servings 1 13-ounce jar Calories 57.1

A delectable fig preserves inspired by my grandmother’s old recipe.

Recipe Ingredients

  • 2 cups fresh Black Mission figs, stemmed and halved
  • 1 cup white sugar
  • 1 cup water
  • 1 tablespoon lime juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅓ teaspoon ground white pepper
  • 1 13-ounce jar with lid

Cooking Directions

  1. 1 Scoop the flesh from the figs with a spoon and discard the peels. Bring sugar and water to a boil in a large saucepan over medium-high heat, stirring until sugar has dissolved. Stir in fig pulp, lime juice, cinnamon, ginger, and white pepper. Cook, stirring often, until a candy thermometer reads 210 degrees F (100 degrees C), about 20 minutes.
  2. 2 While preserves are cooking, sterilize jar and lid in boiling water for at least 5 minutes. Pack the hot preserves into the sterilized jar to within 1/4 inch of the top. Top the jar with the sterilized lid and let cool before storing preserves in the refrigerator.

Nutrition Facts

  • Calories 57.1
  • Carbohydrate 14.8 g
  • Fat 0.1 g
  • Fiber 0.6 g
  • Protein 0.1 g
  • Sodium 0.6 mg
  • Sugar 14.1 g

Reviews

  1. This recipe is great! I did leave the skins on and just chopped them smaller as someone else suggested. So delicious.
  2. *Incomplete review submitted. Here is the full review. I give this 5 stars because it is an excellent “go by” recipe. I used what I had on hand. I rehydrated dried figs and crystallized ginger in some water and port, and then made the preserves from there. It is excellent with sharp cheddar cheese. Next - Read more ...
  3. Smells and tastes good but turned out very thin and watery. I cooked it over 20 minutes and it reached the 100 Celsius but I should have let it simmered longer. Hope to use it as a sauce.
  4. I read the other comments regarding the preserve to be bland. Accordingly I left the skin/peel on and chopped the figs a bit finer. I did find it to be a bit bland so added 1/4 tsp. of ground cloves. Very nice. I used only 1/2 cup of sugar as well. It turned out beautifully. - Read more ...
  5. I used green figs from my tree...and left the peel. So technically I changed it. But the flavor was wonderful. I love the small batch concept.
  6. This was bland for us. I missed the flavor that comes from the peel. Texture wise it was perfect!
  7. I used 1/2 less sugar in this recipe and it came out perfect.