2-Ingredient Fig Preserves
By glutenfreegigi on July 19, 2014
With their tender flesh and honey-like sweetness, figs are ideal for jam or preserves. Cooked with a bit of sugar, perfectly (or slightly over-) ripened figs melt into one another to form a thick, unctuous confiture studded with tiny seeds, which add a pleasant textural contrast to the chewiness of the preserves with their toasty pop and crunch.
Figs have two seasons – the first in early summer and the second (longer) season just as the temperatures begin to cool in late summer/early fall.
I like to make a small batch of preserves in the summer to enjoy on relaxed Sunday mornings with fresh baked bread and coffee. By the time we’ve devoured every last sticky bit of that lot, the second season arrivals begin cropping up at the market and then I get somewhat more serious in my preserve making efforts.
I think of the icy days ahead and how thick crusty bread won’t be reserved only for weekend mornings on the patio, but will be a near necessity in the dark weekday mornings of winter as I peck away at my keyboard and sip coffee and try to recall a summer memory to warm me from within.
Bread and jam make me growl less in winter, I do believe.
Maybe if I eat more this summer, there’ll be no growling at the cold at all.
Give this one a try…
2-Ingredient Fig Preserves
This recipe is free from gluten, dairy, soy, peanuts, tree nuts, eggs, corn.
- 1½ pounds fresh, ripe figs
- ¾ cup sugar
- (Sometimes, I add a squeeze of fresh lemon juice, but it is not necessary.)
- Wash and dry the figs, then remove the stem tip and cut figs in half.
- Place figs and sugar in a 2-quart saucepan and cook over medium-low heat until the mixture begins to break down and gently bubble.
- Reduce heat to low and simmer about 30 minutes, uncovered.
- I like to stir/mash my figs a bit to really break them down while they are still hot.
- Turn off the heat and carefully spoon mixture into clean, warmed glass jars (I use Mason jars and if I'm not canning them, I let the figs cool a bit before placing them into the jars.)
- As they are, without canning, the preserves will last for several weeks in the refrigerator.
- If you want to preserve them by canning for longer storage, refer to your processing equipment and food safety directions for canning.
- This recipe makes about 1 quart of fig preserves.
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