Lemony Figs

Yield: 1 quart
  • 1 lb fresh figs*
  • 1 cup brown sugar
  • 1 packet of gelatin (optional)
  • zest from 1 lemon*
* Lucky to have wonderful in-laws with beautiful bountiful fig and lemon trees!

1. Wash figs. Trim harder stems off figs. Slice into mashable pieces.

2. Dutch oven on stove at low-med heat. Add brown sugar and figs. Stir and mash with wooden spoon. Add gelatin if desire more solid preserves. Note, when preserve cools, it will solidify some even if it looks soupy now.

3. When mixture starts bubbling, turn heat down to low and let simmer for 30 minutes uncovered. Add lemon zest. Save the lemon for some lemonade!

4. While mixture is becoming delicious, thoroughly wash and sterilize a large glass jar. I used a spaghetti sauce jar and boiled it. Let it dry on a cooling rack. Since I plan to devour this concoction within a week or two, I didn't do a proper canning. If you'd like to make this for gifts, I'd recommend canning the proper way (which I've never done before so you probably don't want me telling you how to do it...).

5. Once the preserve is cooler, pour it into your glass jar, seal with lid, and refrigerate!

I have been enjoying this deliciousness smothered over toasted English muffins with melted brie. Let me know how it goes for you and how you enjoy it! Maybe... mixed into vanilla ice cream?? or Greek yogurt??


  1. These preserves sound amazing! love fresh figs!

  2. I just had figs recently, and I had forgotten how delicious they are! I never think to buy them, but I'm excited to try your wonderful recipe!


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