Whole Fig Preserves

Author Bayou Woman


  • 12 cups whole figs
  • 4 cups water
  • 6 cups sugar
  • 4 slices lemon - seeds removed
  • pinch of salt


  • Wash figs in cool water.
  • Remove stems.
  • Boil a saucepan of water, gently place figs in and remove from heat.
  • Let sit 3 minutes and then drain quickly.
  • In heavy-bottomed pot, combine sugar and water and bring to a rolling boil, stirring constantly until it makes a clear syrup. Do not burn.
  • Add lemon slices, and then gently place figs into boiling liquid.
  • Lower heat to medium and cook figs for about 2.5 hours, or until figs seem soft.
  • During the cooking process, swirl the pot to stir rather than using a spoon to keep from breaking the figs.
  • Once figs are done cooking, place funnel on top of hot jar.
  • Using a slotted spoon, gently fill hot jar with figs, slice of lemon, and then ladle hot syrup over figs, leaving 1/4 inch head space.
  • Wipe edge with clean cloth, removing any syrup from rim that would prevent a solid seal. Now, put on a lid, then a band, and wearing an oven mitt or using a hot pad, screw the band on tight.
  • Do one jar at a time until all the preserves are used.
  • Process in a boiling water bath for 10 minutes.