My husband usually loves the refined sugar free foods I cook, but sometimes he requests a recipe that reminds him of his childhood. This easy fig preserves recipe has been passed down through his family and only requires fresh figs, sugar and a little bit of patience.

For my husband, fig preserves bring back memories of summertime and his grandmother stirring figs on the stove and canning them to enjoy for the rest of the year.

Prior to this summer, my husband would take his figs to his grandmother or mother for them to preserve for him. However, on our new property, we have a huge fig tree and I decided I better learn to make fig preserves with the abundance of figs it is producing!

Upon trying out her famous recipe, I realized just how easy fig preserves are to make and would love to take you along on this process.

This recipe is a quick and easy way to use up lots of figs and enjoy them for the rest of the year!

If you have been around my blog in the past, you know I am an advocate for whole food groups, fermented foods, and foods that are refined sugar free! I believe this is how our bodies function best and how to keep our immune systems working in our favor. Sugar is one of the fastest ways to suppress the immune system and allow in unwanted illness.

With that being said, these fig preserves were made as a treat for my husband to enjoy throughout the year.

I have tried some sugar alternatives such as honey and maple syrup, but they just aren’t the same as “mamaw’s recipe” that my husband grew up on!

Tools you may need

Cutting board and knife
Large stock pot and lid
Wooden Spoon
Immersion blender
Tools for water bath
Mason Jar, lids, & rings

How to make easy fig preserves

Easy Fig Preserves

This easy fig preserves recipe has been passed down through my husband's family and only requires fresh figs, sugar and a little bit of patience.

Print Recipe

Equipment

Stock Pot
Immersion Blender

Ingredients

Figs
Sugar , can substitute coconut sugar

Instructions

Wash and chop the stems off of the preserves.
Cut figs into fourths.
In the stock pot, layer 2 parts figs to 1/2 part sugar. (I did 2 cups figs, then 1/2 cup sugar)
Continue layering until you use up all figs.
Cover and let the sugar and figs sit in the fridge overnight or up to 24 hours.
Heat the stockpot of figs on medium heat until figs become soft and begin releasing their natural juices.
Cover and stir occasionally until thick. This time will vary depending on your batch size.
Using an immersion blender, puree the figs. You can puree more or less depending on the texture you prefer your figs.
Spoon into mason jars, seal and refrigerate.
Alternatively you could can the preserves in a water bath using this method: Spoon hot figs into mason jars, leaving 0.5″ space at the top. Remove any extra figs on jars. Top with a NEW canning lid and ring. Place the jars in a water bath for 20 minutes. Remove the jars and sit on counter. Check to make sure they are sealed by pressing on the lid to see if it pops. If it makes a sound when you press it, it is not sealed. If it is tight and sealed down then you can store it in the pantry!