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Preserved Figs

A jar of preserved figs with visible seeds and syrup, accompanied by fig-topped bread slices and a spoonful of the preserve on a wooden board.
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Learn how to make Southern-style preserved figs using just three ingredients. This easy method involves overnight maceration and slow cooking for a flavorful, long-lasting pantry staple.

Ingredients

Scale
  • 6 pounds fresh figs, peeled or unpeeled (approximately 18 cups)
  • 2 to 6 pounds granulated sugar, to taste
  • 2 lemons, very thinly sliced, seeds removed

Instructions

  1. Wash, dry, and stem the figs.
  2. Place figs in a large Dutch oven or heavy pot and pour 2 pounds of sugar over them.
  3. Cover and let sit overnight to macerate.
  4. The next day, taste and add more sugar if needed.
  5. Place the pot over medium heat and stir constantly until sugar dissolves, about 15 minutes.
  6. Reduce heat to low, add lemon slices, and cover the pot.
  7. Cook, stirring occasionally, for 1.5 to 2 hours until figs are translucent and syrup thickens.
  8. Continue simmering until the mixture reaches 200°F, about 45 more minutes.
  9. Sterilize jars and lids in boiling water for 10 minutes.
  10. Pour hot preserves into hot jars, leaving 1/4-inch headspace. Wipe rims and seal with lids and rings.
  11. Process jars in a boiling water bath for 10 minutes (15 minutes at high altitude).
  12. Let jars cool completely and check for seals before storing in a cool, dark place.

Notes

  • Use Meyer lemons for a sweeter citrus note.
  • Optional additions: cinnamon stick or cloves for extra flavor.
  • Unsealed jars must be refrigerated or frozen.
  • Properly canned jars can last up to one year.

Nutrition

Find it online: https://recipeeasily.com/preserved-figs-recipe-2025/