FIGS, FABULOUS FIGS – two easy recipes

Hi there,

Today I am going to share with you two recipes using fig preserves. A few years ago, my husband planted two fig trees. (We live in New Jersey, so you can see I married an optimist). Well, to my delight, the trees produced an abundance of figs. Like any other fresh fruit, the harvest comes all at once. So I decided to make preserves and freeze the preserves to keep the sunshine to warm us for the long winter ahead.

Fig Preserves


  • 7 cups of figs
  • 3 cups of sugar
  • juice of 1 lemon
  • 1/8 tsp of pepper flakes


  • Combine the whole figs, sugar, and lemon juice in a large saucepan.
  • Cook and stir until the sugar is dissolved and the juice is as thick as desired
  • Ladle into 1/2 cup containers and freeze

Fig Glazed Bake Salmon


  • 1 container of fig preserves
  • 2 teaspoons of dijon mustard
  • 2 salmon filets
  • sprig of thyme
  • juice of half a lemon
  • 1 soaked cedar plank


  • Preheat oven to 375 or light outside grill to medium
  • Place salmon filets on the plank
  • slice 1/2 way through the salmon filets and place sprig of thyme in the cut
  • squeeze the lemon juice over the filets
  • combine the mustard with the preserves and smear on the salmon filets
  • grill or roast to desired degree of doneness

Special note:

I completely get that not everyone has fig preserves hanging around in their freezer. Don’t hesitate to buy fig preserves and stir in a little bit of heat to the jar. The measurement for supermarket fig preserves would be 1/2 cup.

When I cook on the plank in the oven, I place the plank on a piece of aluminum foil. The kitchen will smell a bit of cedar which I don’t find offensive but if you do, the exhaust fan will eliminate the odor swiftly.

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