Traditional homemade preserves made by cooking fresh figs whole until the syrup thickens. Their rich sweetness and chunky texture pair beautifully with breakfast and cheese boards.
Wash the figs, trim the stems, and toss them with the sugar in a large pot. Cover and refrigerate overnight, until the figs release their juices and the sugar dissolves.
Set the pot over medium heat and bring to a boil. Increase the heat and cook, skimming off the foam. Caution: Gently swirl the pot from time to time rather than stirring roughly, so the figs stay whole.
When the syrup thickens, add the lemon juice and, if desired, the walnuts. Boil for 5 more minutes. Important: The preserves are ready when a drop on a plate leaves a trail.
Spoon the boiling preserves into sterilized jars and seal them. Turn the jars upside down to cool, then store in a cool, dark place.
Important: Choose figs that are firm rather than very ripe, and cook them briefly so they do not fall apart. This recipe contains no flour, milk, or eggs; it is plant-based and gluten-free. Spoon the boiling preserves into sterilized jars, seal, and store in a cool place. Contains walnuts if used; almonds are suggested as an alternative. Both are tree nuts. Check packaged ingredients for other allergens.
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