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Miss Chloe’s Fig Preserves

A great way to savor the flavor of figs all year long is to make Fig Preserves; they are mouth-watering on homemade biscuits.
Course: Condiments
Cuisine: American
Keyword: fig preserves, fig preserves recipe
Servings: 56 servings
Calories: 110kcal
Author: Chloe Tuttle


  • 2 pounds ripe figs 4 cups prepared figs
  • 7 cups sugar
  • Scant 1/2 cup fresh squeezed lemon juice 3 to 4 lemons
  • Zest from two of the above lemons
  • 1/2 teaspoon butter
  • 1 pouch liquid pectin like Certo (3 ounces) Do NOT use Ball brand, they have changed the recipe


  • Wash and drain the figs, handling carefully. Remove the stems and cut the figs in half. You should have 4 cups of cut or mashed figs.
  • Measure 7 cups sugar into a large mixing bowl. Wash the lemons and grate the peel from two of the lemons. Squeeze the juice from the lemons. You will need a scant 1/2 cup of juice. Check the expiration date on the pectin. Don't use if it is out of date.
  • Place figs, sugar, lemon juice and zest and butter into a large cooking pot (at least an 8 quart pot). Using a potato masher, gently mash some of the figs, leaving chunks. Stir and bring this mixture to a full, rolling boil; a boil that cannot be stirred down. Add the liquid pectin and return to a full, rolling boil that cannot be stirred down. Boil for exactly one minute, stirring the entire time.
  • Remove from heat and ladle into sterilized jars. Process according to your canning instructions.


Yield: 7 half-pints, plus some for tasting.


Calories: 110kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 40mg | Fiber: 1g | Sugar: 28g | Vitamin A: 25IU | Vitamin C: 1.2mg | Calcium: 6mg | Iron: 0.1mg