Preserved Figs
Preserved figs can be eaten whole, used in a variety of recipes or processed later to make fig paste.
  • 8 cups whole, washed figs
  • 1 cup water
  • 3 cups sugar
  • Pinch of salt
  • 1 lemon, scrubbed and sliced
  • Bottled lemon juice or powdered citric acid
  1. Pinch stems from figs. Rinse well and drain.
  2. In a large pot, bring the water, sugar, salt and lemon to a boil. Boil until sugar is completely dissolved. Add the figs, stir, reduce heat to a medium low simmer, and cook for 45 minutes or until figs begin to turn transparent, occasionally stirring.
  3. Ladle figs into sterilized jars, packing fairly tight and spoon syrup to fill, leaving ¼" head space. Add 2 Tablespoons bottled lemon juice to each quart or ½ teaspoon citric acid.
  4. Process for 15 minutes in a boiling water canner. Remove and let cool without disturbing. Make sure each jar seals.
Jars that don't seal need to be refrigerated and used within 6 weeks.
Instead of canning using the water bath method figs can be refrigerated for up to 6 weeks or frozen for up to 6 months.
Always Consult a professional canning source for water bath details such as
Recipe by Pray Cook Blog at