Cardamom Fig Preserves Recipe

4.79 from 14 votes

Easy Fig Preserves, made without pectin, and a touch of cardamom.

Prep Time10

Cook Time40

Total Time1

Course: Condiments

Cuisine: American, Assyrian

Servings: 8 oz jars

Calories: 71kcal

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.

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.