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Peeled Fig Preserves


  • 6 cups granulated sugar
  • 4 pounds peeled figs
  • 1 lemon, sliced


  1. Layer sugar, figs and lemon slices in large pot and cook covered on very low heat until sugar dissolves (about 1 hour). Uncover and cook about 45 minutes longer, until figs are transparent.
  2. Lift out figs with a slotted spoon and cook the syrup about 15 minutes longer, until thicker. Put figs back into pot and let sit overnight.
  3. The following morning, heat figs to a boil and seal in jars.

Yield: 7 half pints

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