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Fig and Lemon preserves on a bagel with cream cheese and jar of preserves in background
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5 from 3 votes

Fig and Lemon Preserves

This small batch recipe for Fig and Lemon Preserves makes such a small amount, I often don't use a water bath to can the jars and just put the preserves in the fridge or freezer.
Prep Time20 mins
Cook Time1 hr
Water bath10 mins
Total Time1 hr 30 mins
Servings: 3 cups
Calories: 31kcal
Author: Kathleen Phillips | GritsAndGouda.com
Cost: 10


  • 4 cups fresh, ripe figs 1 to 2 (1-ounce containers)
  • 2 cup s water
  • 1 1/2 cups sugar
  • 1 small lemon, very thinly sliced about 1/4 cup


  • Rinse the figs in a bowl of cold water. Remove stems from figs. I like to use kitchen shears. 
  • Cut the figs in half from top to bottom. This will help them cook faster.
  • Combine all the ingredients in a 3-quart saucepan. Bring the mixture to a boil, reduce heat to medium-low and simmer, partially covered, 1 hour, stirring occasionally.
    You will have to stir more often as it starts to thicken. Mixture is ready when it is slightly thickened.
  • I like to use a potato masher at this point to help break up any large pieces of fig so it is spreadable.
  • While the mixture is simmering, bring a large pot of water (12-cups) to a boil. Dip three 1-cup jars into the hot water to sterilize them. Let them dry on a kitchen towel.
  • Spoon the hot mixture into jars. Wipe off any drips.Heat the rings up in boiling water a few minutes before sealing. Seal with Mason jar lids and rings. Heat the rings up in boiling water a few minutes before sealing.
  • Place a small round cooling rack in the bottom of the pot of boiling water so the jars are not resting directly on the bottom of the pot.
    Bring the water back to a boil and boil 10 minutes. Remove the jars with canning tongs with rubber grips on them and let them cool completely.
    You should hear the rings pop when they seal.


SHORTCUT: If you are going to keep the preserves in the fridge for a short period of time, there's no need to process them in a water bath. Store them in the freezer for up to 1 year.


Serving: 1tablespoon | Calories: 31kcal