Peach and Fig Preserves
Capture the essence of summer with this luscious Peach and Fig Preserves recipe, a perfect blend of sweet, juicy peaches and earthy, honey-like figs. This small-batch preserve is simmered to perfection with a touch of vanilla and freshly squeezed lemon juice, creating a rich, velvety spread that’s ideal for slathering on warm toast, pairing with cheeses, or dolloping over desserts. With just 20 minutes of prep time and simple pantry ingredients, this recipe is approachable for beginner and seasoned canners alike. Whether you're preserving for long-term enjoyment or savoring immediately, these homemade preserves are a delightful way to celebrate seasonal produce.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 cups (diced, peeled, and pitted) ripe peaches
- 2 cups (stems removed and chopped) ripe figs
- 3 cups granulated sugar
- 2 tablespoons (freshly squeezed) lemon juice
- 1 cup water
- 1 teaspoon vanilla extract
Directions
Step 1
Wash the peaches thoroughly, then peel, pit, and dice them into small pieces. Set aside in a large bowl.
Step 2
Wash the figs, remove the stems, and chop them into similar-sized pieces as the peaches.
Step 3
In a large heavy-bottomed saucepan, combine the diced peaches, chopped figs, sugar, lemon juice, and water. Stir well to combine.
Step 4
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
Step 5
Reduce the heat to medium-low and simmer for 35-40 minutes, stirring frequently. As the fruit softens, use a wooden spoon or potato masher to break it down into your desired consistency.
Step 6
Check for doneness by spooning a small amount of the preserves onto a chilled plate. If it thickens and holds its shape, it’s ready. If not, continue cooking for a few more minutes and test again.
Step 7
Once the preserves reach the desired consistency, stir in the vanilla extract and mix well.
Step 8
Carefully transfer the hot preserves to sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean, seal with lids, and process the jars in a boiling water bath for 10 minutes if preserving for long-term storage.
Step 9
Allow the jars to cool completely. Check that the lids have sealed properly before storing. If not canning, let the preserves cool and store them in the refrigerator for up to 3 weeks.
Nutrition Facts
| Serving size | (2296.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3028.9 |
| Total Fat 4.0g | 0% |
| Saturated Fat 0.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12.7mg | 0% |
| Total Carbohydrate 786.7g | 0% |
| Dietary Fiber 28.4g | 0% |
| Total Sugars 758.2g | |
| Protein 12.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 240.2mg | 0% |
| Iron 4.3mg | 0% |
| Potassium 2942.8mg | 0% |
Source of Calories