Fig Preserves
This recipe guides you through making delicious fig preserves by simmering fresh figs with orange zest, juice, sugar, and vanilla. The mixture is boiled initially, then gently simmered until the liquid reaches a syrupy, preserve-like consistency when tested, creating a sweet and fragrant condiment.
Equipment
- 1 Heavy-bottomed pot or Dutch oven Essential for even heating and preventing scorching of the sugar mixture.
- 1 Microplane or Zester For grating orange zest.
- 1 Measuring Cups For liquids and sugar.
- 1 Knife and Cutting Board For preparing figs and vanilla bean.
- 1 Heatproof Spoon or Spatula For stirring.
Ingredients
Main
- 2 teaspoons grated orange zest 2 oranges
- 1/2 cup freshly squeezed orange juice
- 3 3/4 cups sugar
- 1 vanilla bean split lengthwise
- 2 pounds fresh ripe purple figs stems removed and halved lengthwise
Instructions
- Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.
Notes
Ensure figs are ripe for best flavor and sweetness. Using a heavy-bottomed pot is crucial to prevent the sugar from scorching. Maintain a consistent, gentle simmer with bubbles distributed throughout, not just around the edges, for even cooking. The gelling test is key; don't overcook or the preserves will be too stiff. If it sets too firmly, gently warm it and stir in a little more orange juice or water. Properly split the vanilla bean to infuse maximum flavor. Allow the preserves to cool completely before assessing final consistency and storing.