Fig preserve (no sugar added)

August 26, 2012  • 

 

If you are lucky enough to get a hold of very sweet figs (these were plucked from our garden in the mountains), here is a quick and delicious preserve made with just the fruits and a little water; I watched in amazement as Jovilyn Corcollaa young Filipino woman, made it in front of me while she grabbed a skillet,  peeled the figs and threw them in almost as an afterthought; the preserve is extra sweet from the fruit’s natural sweetness. Nothing else required.

INGREDIENTS:

  • 1 1/2 pounds of extra sweet figs
  • 1 cup of water
METHOD:
  1. Peel the figs and cut in 2 or 3 chunks; place in a large skillet with a heavy bottom; add one cup of water and bring to a simmer. Simmer over slow and gentle heat for 40 minutes or until the mixture thickens and becomes almost syrupy. Transfer to sterilized jars and cool. 

Comments

9 Comments  •  Comments Feed

  1. Rosa says:

    Divine!

    Cheers,

    Rosa

  2. Tom Tall Clover Farm says:

    Joumana, I just picked a couple figs from my young trees yesterday, and ate them fresh out of hand. When they decide to produce more in the coming years, I’ll be enjoying this recipe and toasting you! I may add a little crystallize ginger for punch. 😉

  3. Belinda @zomppa says:

    You are so very lucky to have fresh figs!

  4. familycook says:

    The jam looks awesome. I love the second pic, it is beautiful!

  5. Nadji says:

    Je n’ai pas la chance d’avoir un jardin avec d’aussi belles figues. Une “confiture” délicieuse.
    A bientôt

  6. paola says:

    Do you think that i can add a bit of honey in?

  7. kashgar says:

    we used to eat a lot of fresh fig daily during the fig season when we were back home in China but the figs here in Australia looks quite different and so expensive. will definitely try when i visit home which is after a while. enjoyed reading ur blog.

  8. Oui, Chef says:

    My brother and sister-in-law are bringing me some fresh figs from their trees this weekends. Thanks to you, I now know what I’ll do with a bunch of them!

Add a Comment