Plumberry Fig Preserves - Guest Post

Recipe from Old-Time Southern Cooking
Author Recipe from Old-Time Southern Cooking


  • 4 cups sugar
  • 3/4 cups water
  • 6 cups figs ,washed (if using little figs, don't peel, if using large figs, peel them, and if really large, peel and chop in half
  • 1 lemon , sliced


  • In a large pot, combine the sugar and water, and cook until it becomes a thick, bubbly syrup. While the liquid is boiling, add in the figs and sliced lemon. Cook until the figs are transparent and clear, then turn off the heat, cover and let sit overnight.
  • After it sits overnight, if you want a thicker syrup you can remove the figs and boil the syrup until it reaches the desired thickness. Then, put add the figs back in and bring it up to a boil for a few minutes. Place the figs into hot sterilized jars, add in the syrup and cover with paraffin.
  • If the syrup is already the right thickness after sitting overnight, just bring the syrup and figs to a boil again, place the figs into hot, sterilized jars and add the syrup and then seal. This makes 4-5 pints.


Bobbye made a modified version by adding in two 12 oz. jars of her homemade Plumberry preserves when she removed the figs to thicken the syrup. This could also be done with any other compatible jam you may have. * You must add additional cooking time to reach the jelling point of 220 degrees when you add more fruit.