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Backyard fig tree
Wrapping the fig tree for winter protection
How to make fig preserves
Water bath method for canning fig preserves
Small Batch Canned Fig Preserves Recipe
YIELD 3 half pints or 6 4-ounce jars
- 1 lb. figs, washed and left unpeeled and cut into quarters
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1/4 lemon, sliced thin
In a medium saucepan, add the sugar and water; place over high heat and bring to a boil, stirring frequently. Reduce heat and boil gently for 15 minutes or until the syrup begins to thicken.
Add the quartered figs and the lemon slices. Return to a boil and boil over high heat 1 minute. Lower heat and simmer, uncovered for 30 minutes.
Remove the pan from the heat and very carefully pour the mixture into a blender. Pulse to grind the figs and lemon.
You may want to return the mixture to the pan and cook 10-15 minutes longer to desired thickness. I did not have to cook any longer. Remember, the preserves will thicken as they cool.
Ladle into clean, hot, sterile jars and process in a boiling water bath for 10 minutes. I got 6 little 4-ounce jars from this recipe.
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Grilled Cheese with Bacon and Figs
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Tom Kinard says
Thank you for a great web site. I have type 2 diabetes and have to do without sugar. I use Splenda which works fine in coffee and peach cobbler. Would Splenda work OK with fig preserves? My grandmother used to send me a quart and a sleeve of saltine crackers when I was in military prep school back in the mid-60s. My neighbor planted a fig tree this year and just brought me some and I’m going to try to make some preserves.
I thank you for your time and help. God Bless.
I was curious to see what information I could find to answer your question about substituting Splenda for the sugar in this fig preserves recipe. I really could not find a definitive answer.
Here are three of the most informative sites I could find:
https://nchfp.uga.edu/questions/FAQ_general.htmlam rather new to growing figs and live
I hope this is somewhat helpful.
Last year and this year, my fig tree produced many figs but they did not ripen. The previous year was great with many delicious figs. I am new to growing figs and live more north that the idea location.
Thank you for stopping by and leaving your comment. Please let me know if you find better information.
I’ve made several batches of fig preserves using this recipe which is wonderful. I have not used Splenda but I’ve been using Truvia which is half-n-half…….sugar and Stevia. Since sugar does contribute to the thickening process I’ve added about a half a box of pectin with doubling the recipe. No problems. This has worked very well for me…..taste is superb. I use Truvia in all my jellies and baked goods.
This is such a great way to make the fig preserves using less sugar. Happy to read that it works so well and thank you a bunch for sharing how you modify the recipe.
Tammy@T's Daily Treasures says
Yummy, yummy, yummy! I love figs. When I was little girl in Mississippi, our neighbors across the street had a fig tree in their back yard. A few of us may have gotten in trouble for sneaking over there and snatching some. 🙂 My Mammaw made the best fig preserves … and my Aunt Dot made the best biscuits. A match made in heaven.
Yum! When I moved here 21+ years ago, I brought a start from the fig tree at my old place. The figs from the original tree were SO delicious and plentiful (the ants loved them too though). But, while the start took and grew, it never produced fruit and eventually died. The memory of eating them fresh from the tree, still warm from the sun, has stayed with me all these years.
Diana Kosmoski says
Wow! Yep- No fig trees will grow here-NE Wisconsin. I bet that was fun making that jam though. xo Diana