Homemade Vanilla Fig Preserves: The Perfect Sweet Spread

Indulge in the delightful sweetness of homemade vanilla fig preserves! This recipe infuses real vanilla bean for a truly exceptional flavor. These preserves are incredibly versatile, perfect for slathering on bread, complementing a cheese tray, or adding a touch of elegance to your morning oatmeal.

This recipe journey began with a memorable girls’ trip. It was a trip to Maine with a simple mission: to eat and drink our way through Portland. From duck fat fries to brewery visits, we definitely succeeded. It was on this trip I met Rebecca. She arrived bearing gifts, Wegman’s honey mustard (the best!), a handmade bowl, and homemade candied jalapeños. I knew then and there she was a good person.

Those candied jalapeños were devoured quickly. While some call them “cowboy candy,” I’d say “cowboy crack” is more fitting. Rebecca’s canning skills are exceptional. It was her canning prowess that inspired this recipe.

When I learned about her cookbook, Not Your Mama’s Canning Book, I was thrilled! The book is a treasure trove of canning recipes, from fruits and jams to pickled items, sauces, and syrups. It’s a modern-day canning mecca.

The book also includes awesome recipes for what to do with these canned goodies. While I’m not a canner myself, I was immediately drawn to the vanilla fig preserves recipe. The peak of summer, combined with the availability of fresh figs, made it irresistible.

Understanding Fig Season

Figs offer two harvests each year, although both are relatively short. The first arrives in early summer, and the second in the fall.

In New York, where I live, we typically see figs in stores during the late summer/fall harvest. That’s when I stock up to make fig orange oat bread or ricotta almond fig cake. I also love to use them in ice cream or frozen yogurt.

Choosing the Right Figs for Preserves

Several fig varieties exist, but the most common are Adriatic figs, Black Mission figs, and Brown Turkey figs. All three work perfectly in this homemade fig preserve recipe.

Adriatic Figs

Adriatic figs have a pale green/yellow exterior and a bright red/pink center. They are sometimes called “white figs.”

Black Mission Figs

Black Mission figs are deep purple on the outside, with the standard pink flesh inside. They’re also one of the sweetest varieties, making them excellent on cheese platters.

Brown Turkey Figs

This variety features brownish/purple skin, sometimes with green streaks. Their interior is paler and less sweet than other figs. They work well in salads or desserts where you want a contrast to other sweet flavors.

How to Make Homemade Fig Preserves

The ingredient list is simple and the process is straightforward.

Ingredients You’ll Need:

• Chopped figs
• Water
• 1 vanilla bean (optional, but highly recommended for flavor; you can also use a vanilla extract substitute)
• Calcium water (mixed according to Pomona’s Universal Pectin instructions)
• Lemon juice
• Sugar
• Pectin

Directions:

Follow these easy steps to create your own fig preserves:

1. Add the chopped figs, water, and vanilla bean (including the seeds) to a large saucepan over medium-high heat.
2. Bring to a boil, then simmer for about 5 minutes, or slightly longer, stirring occasionally to soften the fruit.
3. Add the calcium water and lemon juice, stirring thoroughly to combine.
4. In a separate mixing bowl, combine the sugar and pectin powder, whisking until fully incorporated.
5. Bring the fig mixture back to a boil.
6. Add the sugar mixture and stir vigorously for 1-2 minutes, until the sugar and pectin are completely dissolved.
7. Return the mixture to a full boil, then immediately remove from heat.
8. Remove and discard the vanilla bean.

Canning the Fig Preserves

Follow these steps for proper canning:

1. Fill the canning jars, leaving 1/4 inch (6 mm) of headspace. Wipe the jar rims clean.
2. Place a lid on each jar and secure with a ring, tightening to fingertip tightness.
3. Place the filled jars in a canner filled with boiling water, ensuring the water covers the jars by 2 inches (5 cm).
4. Boil for 10 minutes. Using a jar lifter, carefully transfer the jars to a clean dish towel or wire rack to cool completely.
5. Remove the rings, wipe the jars clean, label them, and store in a cool, dark place for up to a year.
6. Once opened, the fig preserves will last for about 3 weeks in the refrigerator.

Delicious Ways to Use Fig Preserves

The versatility of fig preserves is what I love most. You can enjoy them in numerous ways:

• Simply spread on bread.
• Pair with cheese (I’m craving manchego!).
• Add to yogurt or oatmeal (they’d be amazing in sweet potato oats!).
• In a baked brie with jam recipe.

Rebecca’s book also offers two fig preserve recipes: an antipasto plate and a fig and pig open-faced sandwich that Brandy made.

Fig Preserves vs. Fig Jam: What’s the Difference?

Instead of canning, I made a quick fig spread (or jam). I simply cooked the mixture until it thickened (omitting the pectin, calcium water and reducing sugar). It’s great because it’s gobbled up quickly.

It’s similar to Amanda’s honey sweetened rhubarb fig jam. Hers uses fresh rhubarb and dried figs and is delicious! It’s also how I make my persimmon jam. The persimmon jam recipe has no added sugar since persimmons are naturally sweet!

If I gain enough courage, I may try the full canning process. Being able to open a jar of these fig preserves during a harsh New York winter would be amazing.