Preserved Figs

You’ll want to return to this recipe again and again so you have a jar or two on hand all season long.

Preserved Figs
Makes about 3 cups
Courtesy of:
Yields: <br>
  • 2 pounds fresh, ripe, firm whole figs, stems trimmed
  • 2 cups sugar
  • 1 cup water
  • ½ medium lemon, cut crosswise into ¼-inch-thick slices, seeds removed
  • 1 tablespoon fresh lemon juice
  • 1 cinnamon stick
  • 1 teaspoon vanilla extract
  • 2 whole cloves
  • ¼ teaspoon kosher salt
  1. Gently wash figs under cold water; place in a large Dutch oven. Stir in sugar, 1 cup water, lemon slices, lemon juice, cinnamon stick, vanilla, cloves, and salt.
  2. Bring mixture to a boil over medium-high heat. Reduce heat to medium; cook, stirring occasionally, until figs are tender and syrup mixture is thickened, 50 to 60 minutes. (Syrup mixture will become more jam-like as it cools.)
  3. Remove from heat and let cool to room temperature. Remove and discard cinnamon stick and cloves. Transfer fig mixture to a clean, 24-ounce glass jar with lid. Cover tightly and refrigerate for up to 1 month.