Old Fashioned Southern Style Fig Preserves
An heirloom recipe handed down from my great aunt Corinne from Ozark, AL (1905-1997).
Servings 10 jars
- 1 gallon Figs
- Sugar equal amounts sugar/figs
- Water enough to cover figs in pot
- Lemon slices Enough to have one slice per jar
Try to select figs of equal ripeness. Wash.
Cut stems a wee bit around, do not expose inside of figs. If extra ripe, don’t worry, just get stem.
Sugar is measure for measure but I like it rounded for figs. So not quite equal measure.
Put sugar over figs (and lemon slices). Cover. Put aside until morning. (If you cook right away keep your heat low to begin with.) (Water added here.) Water different for juice. I’d say if over night, it will turn into juice so you won’t add much then. If cooking right away, try ¼ measured to fig measure. I like to have juice to cover figs in jars. Left over juice can be used for another cooking of figs.
Cook slowly. Makes better figs & syrup. Might be longer cooking. You judge by your syrup thickness. Keep boiling gently. Your bubbles will show a good syrup. Little water can be added if juice gets low. Sometimes 2 or so hours. Try a fig.
Put in jars but don’t seal. Place in hot water bath. Cook until sealed. Will Pop.
Uncle Larry suggests cooking them on low for one and a half hours.
He says: My average yield from one fig tree is two gallons of figs which makes about 20 (8-oz) jars of preserves.
Nutrition is per jar.
Calories: 456kcal | Carbohydrates: 118g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 879mg | Fiber: 11g | Sugar: 107g | Vitamin A: 538IU | Vitamin C: 8mg | Calcium: 133mg | Iron: 1mg