This Fig Preserves recipe has always been my favorite! I have made many jams and preserves over the years, yet nothing comes close to Fig Preserves, except maybe my Strawberry Fig Preserves.
"Fig Preserves" is called "Moorabeh't Teeneh" in the Assyrian language. However, in most Middle Eastern Fig Preserves Recipes the figs are kept whole.
I actually make it both ways, but in this recipe, the figs are chopped. So if you love figs as much as I do, grab your figs and follow me into the kitchen!
How to Make This Recipe
1. Wash and trim ends off of the figs, then slice in half.
2. Place figs in an 7.5 quart Dutch oven, top with sugar. Add lemon juice, zest, cardamom, and cinnamon (if using). Cook over low heat, uncovered, allowing the sugar to melt slowly, as you gently stir.
3. When the mixture begins to boil, lower the temperature and allow the preserves to simmer for 30 to 40 minutes, or until thickened.
4. Meanwhile, place the jars and lids in a large pot filled with enough water to fully submerge the jars. Boil for approximately ten minutes to sterilize.
5. Carefully pour the preserves into the sterilized jars, leaving a ¼" headspace. Wipe off the lids and sides of the jars, then seal tightly with the caps.
6. Process in the boiling water for an additional ten minutes, if desired. Store in the panty up to a year.
Recipe FAQs and Expert Tips
Back when I wrote Mom’s Authentic Assyrian Recipes cookbook, I still had a lot to learn about cooking.
For example, I used to think that fig jam needed pectin to thicken. This is why the fig jam recipe in my cookbook calls for pectin.
Since then, I’ve learned a lot of things. For example, although figs are low in pectin, you can still make excellent preserves without adding pectin.
However, I have found that chopping the figs and releasing the seeds makes the preserves thicker than keeping the figs whole.
For this recipe, you will need three main ingredients: Figs, sugar, and lemons. However, cardamom is highly recommended, while cinnamon is optional.
When the figs on my tree are ripe, I find it hard to control myself. I can stand there and eat one after the other, right off the tree.
At some point, it gets hard to keep up with the ripening figs. Once picked, ripe figs need to be consumed right away. If not, they need to be frozen, otherwise, they spoil rather quickly.
To keep from being buried in figs, I usually freeze a large amount, which I use throughout the year.
Not only do I use the frozen figs to make Fig Jam, but I also make Fig Bread and Fig Scones.
As a matter of fact, this recipe was made with figs I froze last year. I wash and slice the figs in half, then divide them into 1-½ cup portions to freeze in Ziploc bags.
I also freeze whole figs for my Candied Figs recipe.
Living in Southern California all these years, I've been spoiled by having access to all kinds of fig trees. Not only the Calimyrna fig tree in my own back yard but also my neighbor, Chuck's, fig tree.
Come late Summer, I'm swimming in Mission, Kadota, Adriatic, and Brown Turkey Figs, given to me by friends.
I wouldn't have it any other way! I gladly accept the figs and give them fig jam and Fig Cake in return.
I've made jam with all of these varieties with great results. So whatever variety you're lucky to have can be used to make this Fig Preserves recipe.
Check out this article to learn more about figs.
- Fig Preserves or Fig Jam is not only scrumptious, but it can be enjoyed in a variety of ways.
- For starters, spread some on toasted sourdough loaded with cream cheese, or butter. Ok, maybe that is a bit too obvious.
- One of my other favorite ways to enjoy this recipe is over vanilla ice cream. In my opinion, it's way better than chocolate, or even caramel sauce.
- Fig Preserves and goat cheese are a match made in heaven. I use these complementary ingredients to make Gourmet Pizza.
- You can also use this Fig Preserves as a filling for Thumbprint Cookies or Fig Newtons.
Related Recipes
Cardamom Fig Preserves Recipe
Equipment
- Canning Equipment
- six - 8 oz jars
Ingredients
- 3 lbs fresh or frozen figs
- 3 cups sugar
- zest from one lemon
- ½ teaspoon cardamom powder
- ½ teaspoon cinnamon powder (optional)
- 3 tbs lemon juice
Instructions
- Wash and trim ends off of the figs, then slice in half. Place figs in an eight-quart Dutch oven, top with sugar. Add lemon juice, zest, cardamom, and cinnamon (if using).
- Cook over low heat, uncovered, allowing the sugar to melt slowly, as you gently stir.
- When the mixture begins to boil, lower the temperature and allow the preserves to simmer for 30 to 40 minutes, or until thickened.
- Meanwhile, place the jars and lids in a large pot filled with enough water to fully submerge the jars. Boil for approximately ten minutes to sterilize.
- Carefully pour the preserves into the steralized jars, leaving a ¼" headspace. Wipe off the lids and sides of the jars, then seal tightly with the caps.
- Process in the boiling water for an additional ten minutes, if desired.
- Store in the panty up to a year.
Notes
- Fig Preserves or Fig Jam is not only scrumptious, but it can be enjoyed in a variety of ways.
- For starters, spread some on toasted sourdough loaded with cream cheese, or butter. Ok, maybe that is a bit too obvious.
- One of my other favorite ways to enjoy this recipe is over vanilla ice cream. In my opinion, it's way better than chocolate, or even caramel sauce.
- Fig Preserves and goat cheese are a match made in heaven. I use these complementary ingredients to make Gourmet Pizza.
- You can also use this Fig Preserves as a filling for Thumbprint Cookies or Fig Newtons.
Mary R says
Made a batch of your fig preserves yesterday. Followed your recipe exactly and added all the spices. It’s outstanding! Next, I’ll make your strawberry fig preserves and fig bread. Thank you for sharing your recipes, I’m so happy I found you!
Hilda Sterner says
Thank you so much for the review, Mary! I'm happy you found me too 🤗. You will love the other 2 recipes too, they're my reader's favorites!
Nancy Dee Miller says
My husband loves fig preserves so I was looking for a recipe when I found this. I actually have a question about the jar in the top photo. Can you please tell me who makes those jars? I've been looking!
HildaSterner says
Hi Nancy, funny story; this was actually a jar that held yogurt. After we ate the yogurt, I kept the jar because I liked the shape. I think the brand is called Oui by Yoplait. Unfortunately, it doesn't come with a reusable lid.
jakmalak says
Weck makes similar jars for canning with rubber rings and metal clips. I have used them successfully in jam canning and like their appearance
Hilda Sterner says
Thank you very much for that info, I'll look into it. 🙂
Susan says
I made this tonight with 5 pounds of frozen figs that my mother gave me. I used 5 cups of sugar (1 cup per pound of figs) and used lemon zest as well as one very thinly-sliced organic lemon. I put in a cinnamon stick instead of ground cinnamon, and I did not increase the cardamom, using only 1/2 teaspoon. The preserves are wonderful! Thank you for a great recipe.
HildaSterner says
Thanks, Susan. That reminds me, I have frozen figs in my freezer I have to make preserves with soon. Thanks for stopping by and leaving the review. Merry Christmas!
Dawn Ragan says
Far too sweet. If I make this again, I'm going to cut the sugar in half.
HildaSterner says
Thanks for your comment, Dawn. Sorry it was too sweet for you. I'd love to hear back about how it turns out with half the sugar.