Ingredients
- 3 pounds fresh ripe figs, stems removed and quartered
- 3 cups granulated sugar
- 1 lemon, thinly sliced (seeds removed)
- 2 tablespoons fresh lemon juice
- ½ cup water
- 1 teaspoon vanilla extract (optional)
- ¼ teaspoon ground cinnamon (optional)
Instructions
1. Prepare the Figs
Wash the figs thoroughly, remove the stems, and cut larger figs into quarters while leaving smaller figs halved. Place them into a large heavy-bottomed pot.
2. Combine the Ingredients
Add the sugar, water, lemon slices, and lemon juice to the pot. Stir gently until the sugar evenly coats the fruit. Let the mixture rest for 20–30 minutes to allow the figs to release their juices.
3. Bring to a Simmer
Place the pot over medium heat and stir until the sugar dissolves completely. Once the mixture begins to bubble, reduce the heat to maintain a gentle simmer.
4. Cook the Preserves
Simmer for 60–75 minutes, stirring every 10 minutes to prevent sticking. As the preserves cook, skim off any foam from the surface. The figs will soften and the syrup will gradually thicken.
5. Finish the Flavor
Stir in the vanilla extract and cinnamon, if using. Continue cooking for another 5 minutes until the preserves coat the back of a spoon or reach about 220°F.
6. Jar the Preserves
Ladle the hot preserves into sterilized jars, leaving about ¼ inch of headspace. Wipe the rims clean and secure the lids.