Fig & Lemon Conserve

I had a great harvest of figs this year, with plenty to eat fresh and share as well as freezing them to use later. I thought I would try a new recipe this year, Fig & Lemon Conserve. For other fig recipes see the list at the bottom of this post.

1.5 kg figs (can be frozen)
2 medium lemons
2 cups raw or brown sugar

Cut figs and lemons into small cubes. Put into a bowl and stir in the sugar.

Cover and leave to macerate overnight (or 6-8 hours) until the fruit softens and the sugar becomes syrupy.

Next morning, tip everything into a preserving pan.

Cover and cook slowly over very low heat for 1 hour.

Remove the lid and continue to cook slowly for another 2-3 hours until the conserve has thickened. Stir occasionally, more frequently towards the end of the cooking time, to prevent the conserve catching on the bottom of the pan.

The slower and longer you can cook it the better. It is ready once the mixture is thick and starting to smell like toffee.

Ladle the conserve into hot, sterilised jars and seal.

Serve with sweet dishes such as pancakes, stir through porridge or yoghurt, or spoon over icecream; or serve with savoury dishes as you would a chutney.

Other fig recipes:

Fig Jam

Fig & Ginger Jam

Fig Slice

Fig Compote

Fig Chutney (with Dates & Ginger)

Fig Chutney (with Apples & Raisins)

Figs in Spiced Brandied Syrup

Figs in Ginger Syrup

Preserved Figs in Syrup

Fig Paste