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Summertime Fig preserves
An old fashioned recipe for a southern favorite, using basic ingredients. Delicious on top of warm, buttery biscuits. Also amazing as a glaze for pork roast or roasted chicken. Also makes a great accompaniment for baked brie!
Ingredients
- 5 lbs fresh figs
- 5 lbs granulated sugar
- 3 Tbs lemon juice
- 2 slices of peeled fresh ginger (optional) approx 1/4 inch thick
- 1 stick cinnamon (optional)
Instructions
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Wash the figs, remove stems and cut figs in half. Place the figs into a large pot or dutch oven and pour sugar over fruit. Cover and allow them to sit at room temperature 3 to 5 hours.
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Gently stir in lemon juice, peeled sliced ginger, cinnamon stick. Cook the mixture over medium heat, stirring almost constantly until sugar has dissolved. Increase temperature to high. When mixture reaches a rolling boil, reduce the heat again to medium low.(the mixture will foam, do not worry it will dissipate as it cooks.)
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Continue to boil gently over medium low approximately 40-45 minutes. Stirring frequently. Take care not to smash/break up the figs too much so that you will have a chunkier finished product.
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The mixture will thicken as it cooks. The preserves are done when the foam that has formed on the surface dissipates and the mixture coats the back of the spoon. (If you have a candy thermometer, you are looking for a temp of 220 degrees.)
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Remove from heat and carefully remove ginger pieces and cinnamon stick before spooning preserves into clean jars. Cover and cool jars completely before storing jars in the refrigerator for up to 3 weeks. You can also water bath can the preserves if you want to be able to store them for a lengthy period of time.
