Today, my mom and I have teamed up to tell you how to make the best old fashioned fig preserves easy recipe. It’s a tradition we at First Day of Home hope you’ll enjoy sharing with your friends and family all summer long!
This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links. For more information, please see my disclosures.
Notes About Fig Preserves Recipe
One of my favorite childhood memories is picking fresh fruit in the summer. Sometimes I’d eat the fruit “paleo” style, but true summer bliss came when Mom made fresh strawberry fig jam.
The photo below comes straight from the tree in my mother’s backyard. There’s nothing like pulling these fresh figs straight from the tree and turning them into gooey jam.
Here are the most important tips to making old fashioned fig jam that lasts:
- Always sterilize your mason jars before canning.
- After canning, make sure the lids of the mason jars are indented, not raised. This means you have a full seal and can store the jam without having to refrigerate (until opened).
How long do fresh fig preserves last?
I always like to write the date on my fig preserves so I won’t forget when to toss them out. Here are some good guidelines on how long to keep your preserves:
- Homemade jam will last 6 months to 1.5 years if sealed properly.
- After opening the jar, the preserves will keep 6 months to 1 year.
Ingredients for Fig Preserves Recipe
This recipe for fig preserves uses only four simple ingredients and four mason jars per batch.
- 3 cups of fresh figs (about 40 figs, washed with stems removed)
- 2 cups of sugar
- 2 boxes of strawberry gelatin (Jell-o or other brand)
- 1 tbsp of lemon juice
For best results, my mom recommends making only one batch at a time. And I highly recommend taking my mom’s advice when it comes to cooking!
Steps for Cooking Figs and Canning
1. Prepare jars and figs
Before cooking your small-batch fig preserves, you’ll need to heat the glass mason jars in the oven at 300 degrees. Then, place the lids in a pot with shallow water, and warm them on the stove at medium heat.
Once you have heated the lids for about 10 minutes, remove them from the hot water and place them on a clean towel.
2. While the jars and lids are heating, begin mashing the figs.
When mashing your figs, leave a few small- or medium-sized pieces if you desire a thicker texture. Nothing is better than a PB&J with some chunks of fig preserves in the mix.
3. Add all ingredients to mashed figs.
My kids love spending time at grandma’s house, partly because there’s always something good cooking in the kitchen. My little helper added the strawberry Jell-o and other ingredients into our fig preserves mixture for us.
4. Place preserves on the stove and bring to a boil at low heat. Cook for about 15 minutes, stirring occasionally until the mixture thickens.
5. Pour preserves into mason jars.
When canning fig preserves, use a kitchen funnel like the one shown below. The shape fits perfectly into the hot sterilized jars and leads to minimum spillage.
6. After filling the jars and replacing the lids (finger-tight only), flip the jars over to set for about 5 minutes.
You’ll know the jars are sealed when the tops of the jars have an indented lid. Luckily, the strawberry fig preserves do not need refrigeration as long as the lids are sealed properly. Store in a cool, dark place.
Enjoying your homemade fig preserves
Now that you know how to make fig preserves with fresh figs, you’ll have loads of jars to give away to friends and neighbors.
Try dressing up your mason jars with some simple fabric and ribbon, and print off my free recipe card template to share the love!
If you like this recipe, please pin it or share it with friends!
You might also like:
A quick 30-minute recipe for delicious preserves using fresh figs and strawberry-flavored gelatin.
- 3 cups Washed figs (About 40 figs)
- 2 cups Sugar
- 2 boxes Strawberry flavored gelatin (3 oz per box)
- 1 tbsp Lemon juice
- 4 jars 8 oz glass mason jars
Place glass mason jars (without lids) in an oven-safe cake pan to heat at 300 degrees.
Heat mason jar lids in a pan on the stove at low heat (not boiling).
Remove stems and any bruised ends of pre-washed figs. Gently mash figs and transfer to soup pot. There is no need to remove skins.
Add lemon juice, sugar and gelatin mix to mashed figs.
Bring mixture to a boil on the stove, and boil gently 15 - 18 minutes until thickened. Remove the preserves, mason jars and lids from heat. Gently dry lids.
Pour preserves mixture into hot jars and wipe any excess around the rim of jar before sealing with lids (finger tight only).
Turn jars over to rest for 5 minutes. The mason jars are sealed when the center of lid is indented.
If doubling the recipe, make separate batches rather than doubling the ingredients. Refrigerate upon opening.