Keep a jar or two of this Fig Preserves on hand for both breakfast and making quick recipes, like this Fig Vinaigrette

Fig Preserves
Makes about 3 pints
Write a review
  1. 8 cups fresh figs, stems removed
  2. 3 cups sugar
  3. 2 cups water
  4. 1 lemon, thinly sliced and seeded
  1. In a large Dutch oven, stir together figs, sugar, 2 cups water, and lemon slices. Bring to a boil over medium-high heat. Reduce heat, and simmer, stirring occasionally, for 45 to 50 minutes or until a thick syrup forms.
  2. Discard lemon slices. Mash figs with a potato masher to desired consistency. Let cool to room temperature. Refrigerate in airtight containers for up to 2 weeks.
Paula Deen Magazine