This recipe for fig preserves is good for short-term storage in the refrigerator or freezer, and should not be canned. If you want to make shelf-stable fig preserves, always use a tested recipe.

Spread 3 tablespoons fig jam to within one-half inch of the edge. Sprinkle 1 tablespoon of the almonds on top of the jam. Using a pizza cutter or sharp knife, cut the round into 8 triangles.

1/4 cup lemon juice. Wash figs and put in heavy-bottom pot. Cover with sugar, water and lemon. Stir to mix and cook on low heat, uncovered, for about an hour.

Now I just have to find more figs. Drunken fig jam. Adapted from a recipe by Jill Silverman Hough from Bon Appetit magazine, via Epicurious. This recipe was not tested in the Test Kitchen.

Three recipes for fig preserves and an old recipe for Tujaque's bread pudding with tart cranberry sauceLast year, J.C. helped his wife make fig preserves from the fruit of the ...

Recipes. Instant Pot; Instant Pot Peach or Fig Jam It’s easier than you think—just leave the peels on for natural thickening when using those Texas peaches.