Keep a jar or two of Fig Preserves on hand for both breakfast and making quick recipes, like this Fig Vinaigrette.
Makes about 3 pints
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- 8 cups fresh figs, stems removed
- 3 cups sugar
- 2 cups water
- 1 lemon, thinly sliced and seeded
- 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.
- 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.
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