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Southern Fig Preserves


Simple and Delicious



  • 8 cups small (firm but ripe figs)
  • 2 cups unrefined sugar
  • 1– inch knob of fresh ginger (peeled and diced)
  • 1 small lemon (thinly sliced)
  • juice of 1 additional lemon
  • 1 cup of water


  1. In a wide, heavy-bottomed, nonreactive pot, layer the figs with the lemon slices, sugar, sliced ginger, and lemon juice.
  2. Cover and refrigerate at least 4 hours or overnight.
  3. The next day, add the cup of water and cover the pot with a lid .
  4. Bring the fig mixture to a simmer over medium heat. Turn the figs down to low and slow cook covered for 1 hour. (watch carefully)
  5. After the figs have cooked covered for 1 hour, vent the lid and cook for another 1/2 hour with the lid vented. ( or until the figs are translucent and the syrup has thickened.)
  6. Transfer the fig mixture(with the lemon and ginger) to sterilized jars and refrigerate
  7. or process for 5 minutes in a water-bath canner to store on the shelf.


This makes 4 to 6 pint jars. Leave the lemon and ginger in the mixture when you load up your jars. They will add flavor as time goes and have a wonderful ‘candied’ flavor.