Fig Preserves

Fig Preserves


(1 vote) 4 1

Switch things up in the kitchen with this homemade preserves recipe sure to knock your socks off! The thickness of the figs gives this jam a heavy texture.

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Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

4-5 servings


  • 8 C. dried figs (use a mixture of dried figs such as Kalmata or Calimyrna)
  • 3 Tbs. grated dried orange peel
  • 4 1/2 C. boiling water
  • 12 oz. can frozen orange juice concentrate
  • 1/2 C. lemon juice
  • 8 C. granulated sugar or Splenda
  • 4 C. cold water
  • 2 Tbs. fresh gingerroot minced finely
  • 1 tsp. ground nutmeg
  • 4 Tbs. dried lemon verbena leaves crushed

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Cut dried figs into quarters, remove stem. Place in a large stockpot together with the grated orange peel. Cover with 4 1/2 C. boiling water. In a microwave-safe bowl, bring frozen orange juice concentrate and lemon juice to a boil. Add to stockpot. Cover and let stand overnight. The next day, add remaining ingredients. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick about 45 minutes to 1 hour. Stir frequently to prevent sticking. Ladle hot into sterilized jars, leaving 1/4 inch head space. Remove air bubbles. Wipe rims. Cap and seal. Process 15 minutes in water bath canner.

Yield: about 9 to 10 pintsĀ 

Reviews (1)

  • Wow! Great to find a recipe that makes this jam from dried figs, not fresh. Because of the thickness of the jam, you really do need a heavy bottomed pot to prevent burning.

    MJWarren BC, Canada

    Flag as inappropriate AgassizLady  |  November 5, 2012

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