Orange Fig Preserves

Our fig tree was ridiculous this summer and produced pounds upon pounds of fresh figs. While this was incredible, we had to figure out what the HECK to do with all those fresh figs! (And as someone who’d never really had figs before, I had no preconceived notions or ideas of what we should do to eat up all the fresh fruit growing in our yard.)

So, as a sensible woman, I decided we would make preserves.

And that we did. Jars upon jars of fig preserves.

You’ll start off with some water, orange juice and sugar in a large pot. You want the liquid to come to a boil and become clear.

Quarter your figs while the liquid mix is heating up. And then once the liquid is boiling, toss in those figs.

Orange Fig Preserves // The Speckled Palate
Bring them up to a boil, then simmer and cover for about 30 minutes, until the liquid is thick and gooey.

It’ll look a little something like this:

Orange Fig Preserves // The Speckled Palate

At this point, you can either can your preserves in sterilized jars or you can puree the mixture in a blender to make the texture consistent. Personal preference. Whatever floats your boat. But since we had so many figs, I actually did this both ways and both are delicious.

Sweet and simple, friends.

A small mason jar, labeled Erin's Fig Preserves, sits on a wooden table
Yield: 30 servings

Orange Fig Preserves

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

If you're lucky enough to get your hands on fresh figs this summer, whip up these Orange Fig Preserves to savor the sweetness of the season year round. Perfect for smothering on a breakfast biscuit on your lunchtime toast, these preserves are a brilliant and tasty way to utilize an abundance of figs.

Ingredients

  • 1 ½ cups water
  • ¾ cup orange juice, freshly squeezed
  • 3 ½ cups granulated sugar
  • 5 pounds fresh figs
  • ½ Valencia orange, sliced

Instructions

  1. Bring water, orange juice and sugar to a boil in a large pot or a Dutch oven. You want the liquid to become clear before adding the figs.
  2. Quarter figs while water/OJ/sugar are coming to a boil.
  3. Drop in the figs to the pot and cook until sauce is thick and gooey. (About 30 minutes.)
  4. Add orange with peel on and stir in.
  5. Spoon into sterilized jars, then place in a water bath for 15 minutes.
  6. Pull cans out of water bath, and they are good to go!

Notes

Makes 12 four oz. cans.

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Nutrition Information:

Yield:

30

Serving Size:

1

Amount Per Serving: Calories: 151Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 39gFiber: 2gSugar: 36gProtein: 1g

Nutrition facts are an estimate and not guaranteed to be accurate.

How much did you love this recipe?

Follow me on Instagram for more content, and share a photo of your creation with the hashtag #speckledpalate!

And then once the preserves are in their jars and cooled, hand out to friends and keep some to enjoy yourselves!

And if you’re like us, keep a lot and then come up with fun/random ways to use your preserves. You won’t be disappointed!

Orange Fig Preserves // The Speckled Palate

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7 Comments

  1. What a lucky girl you are to have a fig tree in your yard!!!! I love figs but store bought ones are almost always icky.

  2. I’m as jealous as the other girls here. I bought myself a jar of fig jam a few months ago and as I near the bottom of the jar, I’m feeling a little depressed. 🙁

  3. Jealous?I am sick.I moved to Illinois from my home state of Texas where my husband was from
    and I can’t find a fig let alone a fig tree.Figs are my favorite and I had a friend back home that made a preserve similar to these.I printed the recipe just in hopes I will find some figs.I did buy a jar of preserves but they are not that good.Wish me luck.I am so glad to have found you.

  4. I used this recipe with some tweaks and it came out fantastic! Our figs are 1” and very sweet so we cut the sugar to 2 cups and used 1 1/4 cups OJ in 12 cups of figs. Used a whole Navel Orange instead of Valencia at the end and it made 9 full jelly jars. Thank you for your recipe to guide us!

    1. Teresa, it makes me so happy to hear that you’ve used this recipe and made some tweaks and it was still good! Thank you for listing out what you changed so that others can see it works, too. 🙂 HOORAY for preserves and for summer produce! I hope y’all love the preserves for the months to come and use them on all the things.

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