Spring is here. And that means all sorts of good things from the garden, and the market. Fresh veggies. Artichokes (some of my favorite things) Fresh Fruits straight from the tree. Figs! I love figs, fresh, dried (I used them in cookies and cakes) and fig preserves. This Southern Fig Preserves recipe has been in my recipe box for forever, and though I can’t remember where it came from exactly, I remember the first taste of these like it was yesterday. I’m sure you’ll love these as much as I do!
- 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
- In a wide, heavy-bottomed, nonreactive pot, layer the figs with the lemon slices, sugar, sliced ginger, and lemon juice.
- Cover and refrigerate at least 4 hours or overnight.
- The next day, add the cup of water and cover the pot with a lid .
- 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)
- After the figs have cooked covered for 1 hour, vent the lid and cook for another ½ hour with the lid vented. ( or until the figs are translucent and the syrup has thickened.)
- Transfer the fig mixture(with the lemon and ginger) to sterilized jars and refrigerate
- or process for 5 minutes in a water-bath canner to store on the shelf.
Serve with warm biscuits and butter.