Peach and Fig Preserves
Capture the essence of summer with this luscious Peach and Fig Preserves recipe, a perfect blend of sweet, juicy peaches and earthy, honey-like figs. This small-batch preserve is simmered to perfection with a touch of vanilla and freshly squeezed lemon juice, creating a rich, velvety spread that’s ideal for slathering on warm toast, pairing with cheeses, or dolloping over desserts. With just 20 minutes of prep time and simple pantry ingredients, this recipe is approachable for beginner and seasoned canners alike. Whether you're preserving for long-term enjoyment or savoring immediately, these homemade preserves are a delightful way to celebrate seasonal produce.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups (diced, peeled, and pitted) ripe peaches
- 2 cups (stems removed and chopped) ripe figs
- 3 cups granulated sugar
- 2 tablespoons (freshly squeezed) lemon juice
- 1 cup water
- 1 teaspoon vanilla extract
Instructions
Wash the peaches thoroughly, then peel, pit, and dice them into small pieces. Set aside in a large bowl.
Wash the figs, remove the stems, and chop them into similar-sized pieces as the peaches.
In a large heavy-bottomed saucepan, combine the diced peaches, chopped figs, sugar, lemon juice, and water. Stir well to combine.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
Reduce the heat to medium-low and simmer for 35-40 minutes, stirring frequently. As the fruit softens, use a wooden spoon or potato masher to break it down into your desired consistency.
Check for doneness by spooning a small amount of the preserves onto a chilled plate. If it thickens and holds its shape, it’s ready. If not, continue cooking for a few more minutes and test again.
Once the preserves reach the desired consistency, stir in the vanilla extract and mix well.
Carefully transfer the hot preserves to sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean, seal with lids, and process the jars in a boiling water bath for 10 minutes if preserving for long-term storage.
Allow the jars to cool completely. Check that the lids have sealed properly before storing. If not canning, let the preserves cool and store them in the refrigerator for up to 3 weeks.
Nutrition Facts
Calories |
3029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13 mg | 1% | |
| Total Carbohydrate | 786.7 g | 286% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 758.2 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2943 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
