Quick Fig Preserves

Finding ways to use fresh figs before they go bad can be tricky, especially if you’ve got a bunch ripening on your counter all at once. You want to enjoy them while they’re at their peak, but eating them plain gets old pretty fast, and you can only add them to salads and cheese boards so many times.

That’s where fig preserves come in handy. This recipe is easy to make with just a handful of ingredients, keeps for weeks in your fridge, and gives you a sweet, jammy spread that works on everything from morning toast to afternoon cheese plates.

What Kind of Figs Should I Use?

Fresh figs are what you’ll need for this recipe, and the good news is that most varieties will work just fine. Black Mission figs are probably the most common at grocery stores and make a rich, dark preserve, while Brown Turkey figs are a bit milder and sweeter. If you can find them, Calimyrna or Kadota figs also work well and give you a lighter-colored preserve. When picking out your figs, look for ones that are soft to the touch but not mushy, and avoid any with splits or overly wrinkled skin – you want them ripe but still holding their shape.

Options for Substitutions

While fig preserves are pretty straightforward, here are some swaps you can make if needed:

• Fresh figs: Fresh figs are really the star here and shouldn’t be substituted – they’re what makes these preserves special. Make sure they’re ripe but still firm for the best texture.
• Lemon juice and rind: If you don’t have fresh lemons, bottled lemon juice works fine, though you’ll miss out on the rind. You could add a small strip of orange peel instead for a citrus note, or use lime juice for a slightly different flavor.
• Sugar: You can use granulated white sugar, which is standard, or try raw cane sugar for a deeper flavor. Honey can replace up to half the sugar if you prefer, but keep in mind it will change the taste and make the preserves a bit thinner.
• Salt: A pinch of salt helps balance the sweetness, but you can leave it out if you’re watching sodium. The preserves will just be a touch sweeter without it.

Watch Out for These Mistakes While Cooking

The biggest mistake when making fig preserves is rushing the initial 30-minute rest period after mixing the figs with sugar and salt – this step draws out the natural juices from the fruit and creates a better texture in your final product.

Cooking the mixture at too high a temperature will cause the sugar to caramelize too quickly and potentially burn, so keep your heat low and steady during that 45 to 60 minute simmer, stirring occasionally to prevent sticking.

To test if your preserves are ready, place a small spoonful on a cold plate and run your finger through it – if it wrinkles and holds its shape, you’re good to go, but if it’s still runny, give it more time on the stove.

Don’t forget to sterilize your jars before filling them, and make sure to leave about 1/4 inch of headspace at the top for proper sealing and storage.

What to Serve With Fig Preserves?

Fig preserves are perfect spread on warm buttered toast or English muffins for breakfast, and they also make an amazing addition to a cheese board with some brie or goat cheese. I love using them as a topping for yogurt or oatmeal in the morning, or swirled into cream cheese for a quick bagel spread. They’re also great alongside roasted pork or chicken for dinner – the sweet and tangy flavor pairs really well with savory meats. If you’re feeling fancy, try spreading fig preserves on crackers with some prosciutto and a drizzle of honey for an easy appetizer.

Storage Instructions

Store: Once your fig preserves have cooled completely, transfer them to clean glass jars with tight-fitting lids. They’ll keep in the refrigerator for up to 3 weeks, getting even better as the flavors meld together over the first few days.

Can: If you want to keep these preserves for longer, you can process them in a water bath canner for proper shelf storage. Use sterilized jars and follow safe canning practices, and they’ll last in your pantry for up to a year. Once opened, keep them in the fridge and use within 3 weeks.

Freeze: Fig preserves freeze really well if you want to make a big batch. Just leave about half an inch of headspace in freezer-safe containers to allow for expansion, and they’ll keep for up to 6 months. Thaw overnight in the fridge when you’re ready to use them.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 2-3 g
• Fat: 0-1 g
• Carbohydrates: 210-230 g

Ingredients

• 1 lb fresh figs (stems removed and halved)
• 2 tbsp lemon juice
• 1 lemon rind (cut into thin 1-inch strips)
• 1/4 tsp salt
• 1 1/4 cups sugar
• 3/4 cup water
• 1/2 tsp vanilla extract

Step 1: Prepare Figs and Build the Base

• 1 lb fresh figs
• 1 1/4 cups sugar
• 1/4 tsp salt

Remove stems from fresh figs and halve them as directed in the ingredient list.

Place the prepared figs in a large heavy-bottomed pot or Dutch oven, then add the sugar and salt.

Stir well to coat the figs evenly—this helps draw out their natural juices and begins the preserve-making process.

Let this mixture sit undisturbed for 30 minutes, which allows the sugar to dissolve slightly and the figs to release their liquid.

Step 2: Cook Down the Preserve Base

• 3/4 cup water
• 2 tbsp lemon juice
• 1 lemon rind
• fig mixture from Step 1

After the 30-minute rest, add the water and lemon juice to the fig mixture.

Place the pot over medium heat and stir frequently until the sugar has completely dissolved and the mixture begins to bubble gently.

Once the sugar is fully melted, reduce the heat to low and add the lemon rind strips.

I like to keep the rind in a few larger pieces rather than too finely cut—this makes them easier to remove later and gives a more elegant appearance in the finished preserve.

Simmer gently for 45 to 60 minutes, stirring occasionally to prevent sticking on the bottom.

Step 3: Test, Finish, and Jar

• 1/2 tsp vanilla extract
• preserve from Step 2

The preserve is ready when it has thickened noticeably and a spoonful dropped onto a cold plate wrinkles slightly when pushed (around 220°F on a candy thermometer, though testing by feel works well).

Remove the pot from heat and carefully fish out the lemon rind pieces with a slotted spoon or fork—discard them or set aside if you prefer a bit of rind for texture.

Stir in the vanilla extract for a subtle flavor note.

If there are any large fig pieces remaining, gently mash them with the back of a spoon to create a more uniform consistency.

Pour the hot preserve into sterilized jars, leaving about 1/4 inch of headspace, then allow to cool completely at room temperature before sealing.

Quick Fig Preserves

Delicious Quick Fig Preserves recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 2.5 cups of preserves

Calories: 850

Ingredients Method

Ingredients

  

• 1 lb fresh figs (stems removed and halved)
• 2 tbsp lemon juice
• 1 lemon rind (cut into thin 1-inch strips)
• 1/4 tsp salt
• 1 1/4 cups sugar
• 3/4 cup water
• 1/2 tsp vanilla extract

Method

 

1. Remove stems from fresh figs and halve them as directed in the ingredient list. Place the prepared figs in a large heavy-bottomed pot or Dutch oven, then add the sugar and salt. Stir well to coat the figs evenly—this helps draw out their natural juices and begins the preserve-making process. Let this mixture sit undisturbed for 30 minutes, which allows the sugar to dissolve slightly and the figs to release their liquid.
2. After the 30-minute rest, add the water and lemon juice to the fig mixture. Place the pot over medium heat and stir frequently until the sugar has completely dissolved and the mixture begins to bubble gently. Once the sugar is fully melted, reduce the heat to low and add the lemon rind strips. I like to keep the rind in a few larger pieces rather than too finely cut—this makes them easier to remove later and gives a more elegant appearance in the finished preserve. Simmer gently for 45 to 60 minutes, stirring occasionally to prevent sticking on the bottom.
3. The preserve is ready when it has thickened noticeably and a spoonful dropped onto a cold plate wrinkles slightly when pushed (around 220°F on a candy thermometer, though testing by feel works well). Remove the pot from heat and carefully fish out the lemon rind pieces with a slotted spoon or fork—discard them or set aside if you prefer a bit of rind for texture. Stir in the vanilla extract for a subtle flavor note. If there are any large fig pieces remaining, gently mash them with the back of a spoon to create a more uniform consistency. Pour the hot preserve into sterilized jars, leaving about 1/4 inch of headspace, then allow to cool completely at room temperature before sealing.