A wonderful sweet preserve made with figs, 100% pure maple syrup, lemon juice, sugar and no pectin required!
A few weeks ago, I would never have imagined about making Easy Fig Maple Preserves, Jam or any recipe with figs. When folks knock on my door, I usually want to hide.Those who visit my house are usually trying to sway me to buy solar panels, cable TV, or the newspaper. But this time when there was a knock on the door it was my friendly neighbor across the street! She came bearing bags of fruit. “Do you like figs? Our tree has exploded with them.” Fig Newtons are the closest I have had to Figs. Until Now.
Fun Fig Food Fact: Fig Newton Cookies have been in stores since 1891. 126 years. That is a while ago.
I did a bit of research on the topic of figs.
A Very Short History of Figs
Figs are a very deep-rooted fruit (not a fruit but a syconium) eaten in the period of the Ancient Romans and Greeks. Also, historians looked to have written evidence of the Sumerians eating figs about 2000 BC. In 1520 the Spanish Missionaries brought Figs to California, hence the common name “Black Mission Figs.” There are several other varieties of figs that come in various colors, sizes, and regions.
I am in Southern California and the Figs* my neighbor gave to me was a bag of the Black Mission Figs. This type of fig is very sweet, juicy and a dark purple skin color. They make for darn good preserves. Like “I want to put this on everything” kind of preserves.
Just Skip to the Recipe!
There is a slight difference between a jam or jelly and a preserve. A jam or jelly has absolutely no skins when using the fruit, but for the preserves, the skin is left on. For this recipe is very simple, only 5 ingredients! Since figs come in various shapes and sizes, use whatever kind is available in your area. Here in Southern California, I used Black Mission Figs in this recipe grown here.
Black Mission Figs
If you are lucky enough to have a fig tree or awesome neighbors who come bearing figs, or harvesting from the tree in your yard. You will also need a fresh lemon. Maybe you are fortunate enough to have a lemon tree in your yard! If you don’t happen to have a lemon tree or a lemon. You can use bottled lemon juice, but fresh is always better and cheaper! Gather the sugar from your pantry and the 100% maple syrup from your refrigerator.
Let’s Get Our Preserve On.
Start by slicing the figs into quarters or halves. Your preference. It will all depend on whether you prefer chunks of figs or puree. Me? No chunky-monkey here. I love it smooth. Remove stems and slice the figs* into quarters. In a saucepan add the water and sugar. Heat over medium-high stirring frequently until the sugar is dissolved. Approximately 5 minutes.This will make a nice sugar-syrup base for the preserves. Then add the figs to the saucepan, fresh lemon juice, and the pure maple syrup. Yes, the good stuff. Bring the saucepan to a boil on medium-high, stirring frequently to combine. Approximately 10 minutes.Reduce the heat to low, partially cover with lid. Let simmer for 50-60 minutes or until the mixture thickens. The fun part? Smelling the aroma of the figs slowly simmering through the house. Oh man!
After the mixture has been cooling, pour into a food processor. I own this one. You can also use an immersion blender or potato masher, blend or chop to desired consistency. Chunky or puree, it is your choice. Pour into a 16-ounce canning jar or other. The preserves should be stored up to 4 weeks in the refrigerator or 3-6 months in the freezer. Then enjoy the perks of your labor! You can spread it on toast and it might be good on pancakes, How about an AB & J? Almond butter and Fig Preserve sandwich. Make your own “Fig Newtons! It might be good spread on a crunchy cracker with feta cheese! I have discovered that Figs are a “Spoonful of Goodness.” Try making some. The fig will not disappoint you. 🙂
Prep 10 mins
Cook 50 mins
Total 60 mins
Author Karen| The Tailored Spoon
Yield 2 cups
- 1 to 1 1/2 pounds of ripe fresh figs*, stemmed and quartered
- 1/2 cup water
- 3/4 cup sugar
- juice of one lemon
- 2 tablespoons of 100 percent pure maple syrup.
- Remove stems and slice the figs* into quarters.
- In a saucepan add water and sugar.
- Heat over medium-high stirring frequently until sugar is dissolved. About 5 minutes.
- Add to saucepan the figs, fresh lemon juice and the maple syrup. Bring saucepan to a boil on medium-high, stirring frequently to combine. Approximately 10 minutes.
- Reduce the heat to low, partially cover with lid. Simmer for 50-60 minutes or until the mixture thickens.
- With a food processor, immersion blender or potato masher, blend or chop to desired consistency.
- Pour into a 8 ounce canning jar or other. Can be stored up to 4 weeks in the refrigerator or 3-6 months in the freezer.
*Any kind of fig may be used.
Courses Vegan, Appetizer
Cuisine Jams, Preserves, Spread, and Sauces,
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