Emilie Meyer
Fig preserves are a great way to enjoy the fruit when it's not in season. The recipe is straightforward, requiring just figs, sugar, and lemon, and a slow cooker or crockpot can do most of the work. The fruit is cooked slowly with sugar and lemon slices, resulting in a delicious spread. The longer the mixture simmers, the thicker the jam will be, so it's important to keep an eye on the pot to avoid overcooking. The preserve can be canned in jars or stored in the refrigerator.
| Characteristics | Values |
|---|---|
| Ingredients | Fresh figs, sugar, lemon juice, vanilla extract |
| Equipment | Crock-pot, jars, lids, funnel, canner or large pot, tongs, candy thermometer |
| Preparation | Wash and dry figs, remove stems, soak in baking soda and water, combine sugar and water in crock-pot, add figs and lemon slices, cook on low heat for 1.5-2 hours, cool and blend |
| Storage | Refrigerate for 2-3 weeks, freeze, or process in a water bath and store at room temperature |
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What You'll Learn
Ingredients: fresh figs, sugar, lemon, and vanilla extract
Figs are in season in early summer and fall, so it's a great time to stock up and make some fig preserves. This recipe uses four simple ingredients: fresh figs, sugar, lemon, and vanilla extract.
For the figs, you can use Brown Turkey figs, Black Mission figs, or any other variety of fresh figs. You'll want to start by washing and drying the figs, removing any stems, and then slicing them into thin pieces. You can also choose to leave the figs whole if you prefer your preserves with larger chunks of fruit.
The lemon adds a bright, acidic note that balances the sweetness of the figs. It's important to slice the lemon very thinly so that you end up with small bits of lemon throughout the preserves. You'll need about two lemons to get enough thin slices.
Sugar is a key ingredient in making preserves, as it helps to thicken the mixture and balance the flavours. You can adjust the amount of sugar used depending on the sweetness of your figs. For every 6 pounds of fresh figs, you'll want to use about 2 pounds of granulated sugar.
Vanilla extract can be added to enhance the flavour of the preserves. You can also add other ingredients like anise seeds or lemon juice to give it a unique twist.
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Prep: wash and trim figs, soak in lemon water
Preparing figs for preserves is a simple process, but it requires attention to detail to ensure your preserves are safe to eat. Here is a step-by-step guide to washing, trimming, and soaking figs in lemon water:
Wash the Figs
Start by washing the figs thoroughly under running water. Rinse each fig individually, ensuring you wash off any dirt or residue. This step is crucial for food safety and hygiene.
Trim the Figs
After washing, carefully inspect each fig. Remove any damaged or bruised figs from your batch and set them aside. Then, remove the stems from the figs. You can use a small paring knife or simply twist the stems gently to detach them. Some recipes suggest peeling the figs, but this is optional and depends on your preference.
Soaking in Lemon Water
Once your figs are washed and trimmed, it's time to soak them in lemon water. This step helps to brighten the flavour of the figs and adds a pleasant acidic note to balance the sweetness. It also ensures food safety by preventing the growth of bacteria.
To prepare the lemon water, slice a lemon thinly and add it to a large bowl or container. Cover the lemon slices with cool or room temperature water. You can also add a small amount of lemon juice to enhance the acidity. The amount of lemon juice needed will depend on the quantity of figs you are preparing. Generally, aim for around 1 tablespoon of lemon juice per pint of water.
Place the trimmed figs in the lemon water and let them soak for about 20 minutes to an hour. This soaking time allows the figs to absorb the lemon flavour and ensures they are thoroughly coated in the acidic solution.
After soaking, remove the figs from the lemon water and rinse them again with fresh, cold water. Your figs are now ready for the next steps of your crockpot fig preserves recipe!
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Cooking: low heat for 2-3 hours
To cook fig preserves in a crock pot, you'll first want to gather your ingredients. These include fresh figs, sugar, and lemon. You can also add vanilla extract for a unique flavour.
The night before you plan to cook, wash and dry your figs, removing the stems. Place the figs in a large bowl and sprinkle them with baking soda. Cover the figs with boiling water and let them soak for an hour. After an hour, drain the figs and rinse them with cold water.
The next day, combine sugar and water in your crock pot and bring to a boil, stirring constantly until the sugar dissolves. Add lemon slices, then gently place the figs into the boiling liquid. Now, reduce the heat to low and cook for about 2-3 hours. The longer you simmer the pot, the thicker your preserves will be. You can use a candy thermometer to check that the mixture reaches the jelling point of 220-225°F.
Once the preserves are done, use a funnel to fill your hot, sterilized jars with the figs, lemon slices, and syrup, leaving about a quarter-inch of headspace. Wipe the rims with a clean cloth and secure the lids.
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Canning: process in a water bath for 10-15 minutes
Once your fig preserves are cooked, you can begin the canning process. Start by preparing your jars and boiling water bath for canning. Sterilise your jars and lids, either by hand or in the dishwasher. Fill a large canning kettle with water and bring it to a boil.
Next, fill the hot sterilised jars with your fig preserves, leaving a 1/4-inch headspace. Wipe the rims with a clean cloth or paper towel, removing any residue from the edges that might prevent a solid seal. Place the lids and rings on the jars.
Place the jars on a rack in the boiling water canner. Ensure that the water level is at least 1 inch above the tops of the jars by adding more hot water if needed. Bring the water back to a gentle boil and continue boiling for 10-15 minutes. If your altitude is above 6000 feet, you should boil for 15 minutes.
After processing, remove the jars from the water and let them cool. As the jars cool, the lids will seal. You may hear a popping sound as each lid seals.
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Storage: refrigerate or freeze
Once you've cooked your fig preserves in a crock pot, you can store them in a few different ways. One option is to store them in the refrigerator. You can keep the fig preserves in a sterilized jar with a tight lid. When filling the jar, leave about a 1/4-inch to 1/2-inch of headspace, as this will ensure the jar seals properly. The fig preserves will typically stay good in the refrigerator for about 2 to 3 weeks.
Another option is to freeze your fig preserves. To do this, leave at least an inch of space at the top of the jar to allow for expansion during freezing. If you don't have a jar, you can also freeze the preserves in a freezer container. When stored in the freezer, the fig preserves will last for several weeks or even longer.
Additionally, you can process the fig preserves in a water bath to extend their shelf life. This method is also known as "canning" and involves placing the filled and sealed jars in a pot of boiling water for about 10 to 15 minutes. This process sterilizes the jars and creates a vacuum seal, allowing the preserves to be stored at room temperature for several months.
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Frequently asked questions
You will need fresh figs, sugar, lemon juice, and vanilla extract.
The cooking time varies depending on the crock pot setting and the desired consistency of the preserves. On a high setting, it can take around 3 to 5 hours. On a low setting, it may take around 2 hours.
No, you do not need to add pectin. The slow cooking process allows the figs and sugar to naturally thicken. The longer you simmer the pot, the thicker the preserves will become.
You can store the fig preserves in sterilized jars. Fill the jars with the fig preserves, leaving about 1/4 to 1/2 inch of headspace. Wipe the rims clean, secure the lids, and store them in the refrigerator or freezer.
