Fig Preserves

I am desperately trying to recreate a fig preserve that my Memphis-based grandparents had when I was a child and I have tried Edna Lewis' recipe which had tinge of what I was look for, but it did not create enough syrup to cover all my jars of figs and I used green figs (on sale at Whole Foods) and they were not quite the right flavor. I know to stay away from Black Mission, but does anyone have a great recipe or can anyone suggest the best figs for the job? Thank you friends!

I too am following Edna Lewis' recipe (from The Gift of Southern Cooking) and I currently have green figs sitting in sugar waiting to be cooked. Is this the recipe you used?

Jyoti

I'd be interested in buying some good fig preserves if anyone knows where they may be found.

I bought some at whole foods market. Its made I think in Greece or something. Its kind of like a stiff version of the inside of a Fig Newton and has little seeds.

A few years ago I made fig preserves for a friend whose mother made them growing up in New Orleans. I used a recipe from Saveur's article on Ocracoke Island figs. Unfortunately, I couldn't find the recipe on Saveur.com. Although you could find the issue at the library, here is a website on Ocracoke that links to a source for fig preserves, in case you have lost the impulse to can.

http://villagecraftsmen.blogspot.com/2008/08/fig-preserves.html

jygach--how did your figs turn out? Mine tasted okay but did not produce nearly enough syrup to cover all of the jars I made. I have since learned that there are so many types of figs--I think next year I will try the brown turkey variety, not the green ones. They are not quite right and I know the missions have too firm a skin.