Spiced Fig Preserves
Capture the flavors of late summer with these luscious Spiced Fig Preserves, a perfect balance of sweetness and warmth that brings together tender fresh figs, aromatic spices, and a hint of citrus. Enhanced with cinnamon, ginger, and cloves, this jam offers a delightful depth of flavor, while a touch of vanilla rounds out its smooth, fragrant profile. Made with just a handful of pantry staples, this recipe transforms ripe figs into a spreadable, versatile treat in just over an hour. Ideal for pairing with crusty bread, cheese boards, or baked goods, these preserves are also perfect for gifting or adding an artisanal touch to your breakfast or dessert. Homemade and naturally spiced, this preserve recipe is your go-to for small-batch canning and mastering the art of seasonal fruit preservation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 lbs fresh figs
- 2 cups granulated sugar
- 3 tbsp lemon juice
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground cloves
- 0.5 cup water
- 1 tsp vanilla extract
Instructions
Rinse the figs thoroughly under cold water and pat them dry with a clean kitchen towel. Remove the stems and slice the figs into quarters.
In a large, heavy-bottomed saucepan, combine the sliced figs, granulated sugar, lemon juice, ground cinnamon, ground ginger, ground cloves, and water.
Place the saucepan over medium heat and stir to combine all the ingredients. Cook for about 10 minutes, stirring occasionally, until the sugar is dissolved and the figs start releasing their juices.
Bring the mixture to a gentle boil and then reduce the heat to low. Simmer uncovered for 45-50 minutes, stirring every 5-10 minutes to prevent sticking and ensure even cooking.
When the preserves have thickened to your desired consistency, use a potato masher or the back of a wooden spoon to mash any large fig pieces for a smoother texture (optional).
Stir in the vanilla extract and cook for an additional 5 minutes.
To test for doneness, place a spoonful of the preserves on a chilled plate. If it holds its shape and does not run, it is ready. If not, cook for a few more minutes and test again.
Remove the saucepan from the heat and let the preserves cool slightly. Transfer the mixture into sterilized jars, leaving about 1/4-inch headspace, and seal tightly.
Allow the jars to cool completely at room temperature. Store in the refrigerator for immediate use or process in a hot water bath for longer shelf stability.
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 16 mg | 1% | |
| Total Carbohydrate | 580.7 g | 211% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 549.3 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2180 mg | 46% | |
*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.
