Miss Chloe’s Fig Preserves -

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: 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 Don't use if it is out of date.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.