Fig and Grape Preserves

This recipe is for everyone that has too many figs on their tree in the backyard. I love the look of a fresh fig leaf tied around the top of the confiture jar.


  • 1 lb. fresh, ripe figs (black or green)
  • 1 lb. green muscat grapes
  • 1/2 lb. raisins (black or white)
  • 1 vanilla bean, or 1 tsp. vanilla extract
  • 1/2 lb. brown sugar
  • 2 cups water
  • juice of half a lemon


Wash the fresh fruit. Cut the tips off the figs and remove the grapes from their stems. Place all the ingredients in a stainless steel or enamel pan. Bring to a boil, stirring constantly, reduce the heat to a simmer and cook until the preserves are thick, about 40 minutes. Add the lemon juice. Ladle the hot fig-grape mixture into clean jars and chill uncovered overnight. The next day, cover each jar with plastic wrap, and a clean fig leaf, tied on with raffia, or ribbon, or tie on a circle of brown paper or colored cloth. Keep in the refrigerator.