Preserves made from fresh figs


October 24, 2007|By Julie Rothman | Julie Rothman,Special to The Sun

Antoinette Cerrito of Greensboro, N.C., was looking for a recipe for making fig preserves. Janet Morrissey of Baltimore shared an easy recipe from her grandmother's recipe box.

She says that it is a small yield because figs can be expensive, but the recipe easily can be doubled if you are lucky enough to have access to a fig tree. Fall is the fig season, so it's the ideal time to make these preserves.

I found two varieties of fresh figs in my local grocery store. Morrissey says she usually puts her finished preserves in 4-ounce jelly jars and includes a jar in her Christmas gift baskets.

Fig Preserves

Makes about 24 ounces

2 pounds fresh figs, unpeeled

3 cups granulated sugar

1 cup water

1/2 lemon, sliced thin

Gently rinse figs in cold water. Place the drained figs in a large bowl and cover with cold water; soak for 20 minutes.

As the figs are soaking, make syrup by boiling the sugar and the water together in a large saucepan. When the syrup is clear and thick, around 15 minutes, add the figs and the lemon slices. Bring to a boil over high heat. Boil hard for 1 minute. Lower heat and simmer for 30 minutes. Remove from heat.

Carefully pour into blender or food processor and pulse to grind figs and lemon slices to a smooth puree. Ladle into clean, hot, sterile jars and process in a boiling water bath for 10 minutes.

Per ounce: 127 calories, trace protein, 0 grams fat, 0 grams saturated fat, 33 grams carbohydrate, 1 gram fiber, 0 milligrams cholesterol, 1 milligram sodium


Stella Marie Blondin of Fayetteville, N.C., is looking for a recipe for Crescent Cookies. They are made with either almonds or pecans and the dough is shaped into crescent shapes. After baking, the cookies are rolled in powdered sugar.

Lynn Dudek of Baltimore would like to find Jeff Gordon's Meatloaf recipe. It was a family favorite and she has lost it. His recipe had ham in it.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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