Real Fig Preserves

Recipe View 5 mins Begin by preparing the figs: In a large bowl, dissolve baking soda in cool water. Add the figs and gently stir to cleanse them. Drain the water and rinse the figs thoroughly under fresh, cool water. Drain again. (5 minutes)

Recipe View 10 mins In a large, heavy-bottomed pot, combine the figs, sugar, water, butter, lemon slices, lemon juice, cinnamon, vanilla, ginger, and cloves. Stir gently to dissolve the sugar, taking care to keep the figs as intact as possible. (10 minutes)

Recipe View 1 hrs 10 mins Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and simmer gently, stirring occasionally to prevent sticking, until the figs turn a rich golden brown and are enveloped in a thick, luscious syrup. This should take about 1 hour. Add a pinch of salt to balance the sweetness, if desired. (1 hour 10 minutes)

Recipe View 20 mins While the figs are simmering, prepare your canning jars. Inspect 8 half-pint jars for any cracks or rust, discarding any that are defective. Immerse the jars in simmering water to sterilize them until the preserves are ready. Wash new, unused lids and rings in warm, soapy water. (20 minutes)

Recipe View 20 mins Carefully pack the hot figs into the sterilized jars, leaving approximately 1/4 inch of headspace at the top. Gently run a clean knife or thin spatula around the inside of each jar to release any trapped air bubbles. Wipe the rims of the jars with a clean, damp paper towel to remove any residue. Top with the lids and screw the rings on tightly, but not too forcefully. (20 minutes)

Recipe View 30 mins Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Using a jar lifter, carefully lower the filled jars into the boiling water, ensuring they are spaced about 2 inches apart. Add more boiling water, if needed, to cover the jars by at least 1 inch. Return the water to a rolling boil, cover the pot, and process the jars for 15 minutes. (30 minutes)

Recipe View 24 hrs Carefully remove the jars from the stockpot using the jar lifter and place them on a cloth-covered surface or a wooden board, leaving several inches between each jar. Allow the jars to rest undisturbed for 12 to 24 hours. As they cool, you should hear a 'popping' sound, indicating that the lids have sealed properly. After 12-24 hours, test the seal by pressing the center of each lid with your finger. If the lid does not flex up and down, it is properly sealed. Store the sealed jars in a cool, dark place, and allow the preserves to mellow for at least 2 days before opening to allow the flavors to fully develop. (24 hours)