I never enjoyed a fresh fig until I was well into adulthood. Shame, I know, but now I use them as much as possible to make up for it.
Figs make an incredible tart with caramelized onions (recipe in the YumUniverse book)…
… and they’re divine in Pink Peppercorn & Fig Chia Pudding, too.
This Quick Fig & Thyme Preserves recipe doesn’t involve the labor-intensive process of canning. You’re going to prepare these preserves and enjoy them immediately—and for a few weeks after that if kept in an airtight jar in the fridge. The bottom of this post lists a bunch of ways to enjoy these preserves.
Food processor or blender
Try to buy everything organic. Here’s why.
1 tsp fresh lemon juice
1/2 tsp fresh lemon zest
7-8 Brown Turkey Figs, stems removed and quartered
2 tbsp Sucanat (can sub maple syrup)
1/4 cup water
1/2 tsp fresh thyme leaves
1-2 pinches fine ground sea salt
Let’s get started.
1. Place all ingredients in your sauce pot and bring to a boil over medium-high.
2. Once boiling, reduce heat to medium and stir occasionally for 10 minutes until figs break down.
3. Transfer figs to food processor and pulse 20-25 times to break up figs a bit more—try not to pulse too much, you want some texture.
4. Fill a clean, glass jar, secure with lid and store in the fridge for up to 4-6 weeks.
Try Fig & Thyme Preserves with:
A batch of plain Chickpea Flatbread…
… swirled into Cardamom Cream Chia Pudding…
… with homemade Coconut Kefir Yogurt or…
… my Super Seed Power Bread recipe from the YumUniverse book.
How will YU enjoy Fig & Thyme Preserves? Tell us with a comment below.
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