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Fig preserves
Autumn is the time for fresh figs and this fig jam is a great way to spread the flavourful enjoyment into the winter and spring months. Fig jam is wonderful in jam tarts, on crumpets and even over vanilla ice cream.
Ingredients
Serves: 64
- 2.75kg (6 lb) fresh figs
- 1 tablespoon bicarbonate of soda
- 2.75L (4 3/4 pints) boiling water
- 1.6kg (3 1/2 lb) caster sugar
- 1L (1 3/4 pints) water
- 1 lemon, sliced
Method
Prep:10min ›
Cook:1hr20min ›
Ready in:1hr30min
- Place the figs into a large mixing bowl and sprinkle with the bicarbonate of soda. Pour the 2.75L (4 3/4 pints) boiling water over the figs and soak for 1 hour. Drain the figs and rinse thoroughly with cold water. Set aside.
- In a large casserole dish, combine the sugar and the 1L (1 3/4 pints) water; bring to the boil and cook for 10 minutes.
- Add the figs and lemon slices to the syrup and cook for 1 hour, stirring occasionally.
- Spoon the figs into hot, sterilised jars and spoon syrup over figs, leaving 1cm (1/4 in) of head space. Top jars with tightly fitting lids. Place in a hot water bath for 10 minutes.
How to sterilise jars
Learn how to sterilise jars two ways with our handy step-by-step guide and video.
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Reviews & ratings
Average global rating:
(65)
Reviews in English (46)
have been looking for a recipe for fig preserves for awhile. Love this one!! Thanks for sharing. The instructions were easy and it is now a part of my family recipe book! - 15 Sep 2008
Very easy recipe with simple ingredients. The fig preserves are tasty, however they did not "set" and are very runny. Maybe they are not suppose to, but I prefer my fig preserves thicker. - 15 Sep 2008
Easy and good. I will use this recipe every year for my fig preserves. Thanks. - 15 Sep 2008
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