Enjoy fresh figs all year round with this easy-to-make Preserved Figs in Syrup recipe! This sweet and fruity preserve is made with just a few ingredients and adds delightful gourmet flavor to savory dishes and desserts alike.
In this article you'll learn:
- How to preserve fresh figs in a lightly spiced syrup using the hot-fill method.
- Why the hot-fill canning method is easier than traditional water bath canning and still shelf-stable.
- What ingredients to use—including the best variety of figs to use, why I use apple cider vinegar, and the optional whole spices and walnuts to add.
- Step-by-step instructions for prepping, blanching, simmering, and sealing the jars.
- Tips for storage, safety, and what to do if a jar doesn’t seal.
- Creative ways to use figs in syrup—from breakfast and desserts to cocktails and charcuterie boards.
- How to enhance the flavor with vanilla bean, which fig varieties work best, and answers to why freezing figs in syrup isn't a great option.
Generated with AI and experts from the Tara Teaspoon team.
The best way to preserve sweet figs
I grew up helping mom and grandma preserve fruit and vegetables in jars. These canning projects were always fun kitchen days and we'd blanch and skin peaches, pears, or raspberries and bottle green beans too. We were canning experts!
I first enjoyed fresh figs when I was in culinary school in college, and I knew I wanted to figure out the best way to preserve their amazing flavor and texture.
Fresh figs are commonly grown and eaten in the warm climates of the Mediterranean, Middle East, and even California. There are many different varieties, but they've all got sweet flavor and a soft, jammy texture dotted with tiny seeds.
Because of their Mediterranean roots, figs are delightful with the flavors of Italy so I've created a Balsamic Preserved Figs recipe that works in savory meals. You'll also love my fresh fruit Chicken with Figs recipe for an easy dinner during fig season.
For dessert make Figs in Syrup to go over ice cream, or this buttery Fig and Almond Snack Cake.
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Why preserve figs in syrup
Sweetened preserved figs and syrup are delightful spooned over breakfasts and desserts, like ice cream, cakes, waffles, and yogurt. They can also be served on a charcuterie board with sharp cheeses, or drizzled over your main dish. Even the extra syrup is great to use as a simple syrup for fall cocktails.
Although less well known in the United States, figs are one of my favorite fruits because they add a gourmet touch to a wide variety of dishes. If you've ever wondered what to do with fresh figs, this is your answer!
Here's what makes this recipe the best:
- Enjoy year round: Figs generally ripen toward the end of summer and in early fall, but this recipe lets you enjoy their fresh flavor anytime of the year!
- Easy recipe: Preserving fresh fruit might feel intimidating, but this recipe is so easy you'll have your pantry stocked in no time.
- Simple ingredients: You won't need anything fancy to make preserved figs in syrup. Sugar and spices make up the bulk of what you'll need, and there's flexiblity built into the recipe.
Ingredients
Just a couple of ingredient tips as you gather what you'll need for this fig preserve recipe. See recipe card for quantities.
- Fresh figs: I like to use lighter figs such as Sierra or Tiger Stripe for this recipe. Dark figs will also work.
- Granulated sugar
- Apple cider vinegar: This vinegar lends a fruity sweetness to this dessert-forward recipe, while adding the necessary acidity.
- Water
- Whole spices: There's quite a bit of flexibility when it comes to the spices you choose: cinnamon sticks, allspice, star anise, cardamom, and/or cloves. I like to get one cinnamon stick in each jar just for aesthetics. You can also make sure there are other whole spices in each jar by strategically ladling them into place as you go.
- Vanilla bean paste or vanilla beans: Although optional, I highly recommend adding vanilla beans to the figs for warm flavor.
- Walnuts: If adding walnuts to the preserves, just add 4 to 6 halves to each jar as you layer in the figs.
How to make syrup of figs
There's little bit of prep work to complete before beginning this recipe. Check out these step-by-step instructions as you get started. Follow the directions carefully after filling the jars so that they seal properly. See recipe card for comprehensive directions.
- Step 1: Wash and sanitize jars (you can also run them through a dishwasher cycle to clean and sanitize them.) Fill a large pot with a few inches of simmering water to keep the clean jars hot before filling.
- Step 2: Rinse the figs and trim their stems. Small figs can be left whole, while larger figs can be halved or quartered.
- Step 3: Blanch the figs in water. It's easy to do this in a colander that fits in the pan of simmering water, then just lift out and drain.
- Step 4: Combine the sugar, vinegar, water, and desired spices. Stir over heat to dissolve the sugar.
- Step 5: Add the blanched figs to the simple syrup and bring to a simmer.
- Step 6: Simmer the figs in syrup until just soft.
- Step 7: Use a slotted spoon to add figs and spices to each jar, then ladle in syrup to just under the rim of the jar.
- Step 8: Clean the rim of the jar, add the lids and gently set aside to cool and seal at room temperature.
Cautiously remove the very hot jars from the water and place them on a level surface to cool. The lids will pop once sealed and won't flex up or down when pressed.
Once completely cool, store the jars in a cool, dry place for up to 12 months.
Hint: Occasionally a jar will not seal properly. If any of your jars do not seal, store them in the fridge and enjoy within 2 to 3 weeks.
Hot fill method vs water bath canning
When you ladle piping hot figs and syrup into clean, hot jars and seal them right away, a few things happen:
- The intense heat from the boiling syrup keeps the hot glass and lid hot. With everything hot you won't need a boiling water bath.
- As the jars cool, the air inside contracts, creating a natural vacuum seal.
- You skip hauling out the canner, waiting for the water to heat, and babysitting jars in a boiling bath. You ultimately use less equipment, there are fewer steps, and less time standing over the stove.
It’s a pour, close, and cool process rather than a two-stage cook-and-process approach.
Essentially—you’re letting the hot syrup be both the preserver and the sealer, so you get all the flavor and texture of your figs without all the canning-day fuss.
Tara's top tips
- With the hot-fill method, an occasional jar may not seal to become shelf-stable. Keep any unsealed jars refrigerated and use within 2 to 3 weeks.
- Be sure to leave the whole spices in the jars for continued flavor as the figs sit — but remember, they’re not meant to be eaten whole. Think of them as you would a bay leaf in soup: lovely for flavor, but remove (or simply set aside on your plate) before eating.
- You can add vanilla bean pods whole or scraped to the simple syrup. To scrape the seeds from a pot, simply use a paring knife to slice the pods in half lengthwise and scrape each half to remove the seeds. Seeds and pods can be added, but don't eat the pods later!
- This recipe makes 7 half pint jars. If you want some of each spice in each jar make sure to add 7 cinnamon sticks, 7 star anise, etc to the simple syrup.
Equipment
Get the right equipment for canning and preserving. Using the hot-fill method for this recipe, these are the tools I like to have on hand.
- Half pint jars or pint jars with new flat lids and ring lids. They often come in a set, but if you're using grandma's old jars you'll want to buy new flat lids and maybe even rings.
- Use your favorite 4- to 6-quart medium saucepan to make the simple syrup and blanch then simmer the figs.
- A large 6- or 8-quart stock pot is great for keeping clean jars piping hot in simmering water before filling them during the canning process.
- Use traditional canning tongs or a pair of tongs with silicone ends to lift jars and lids out of hot water or over to a cooling station.
- Cool the jars on a rimmed baking tray lined with a clean kitchen towel (to catch drips) and make sure to wipe the tops of the jar rims with a clean, damp kitchen cloth before adding the lids.
Storage
The preserved figs in syrup should be stored in a cool, dark place (up to 12 months). Once opened, store in the refrigerator and enjoy within 2 to 3 weeks.
Using syrup of figs
Preserved figs and their spiced syrup can be used in a variety of ways to enhance other dishes. Here are a few ideas to get you started:
- Breakfast: Add the figs to oatmeal or use them to top yogurt. Drizzle the fruit and syrup over pancakes, waffles, bread pudding, and French toast!
- Dessert: I love serving vanilla ice cream topped with figs in syrup and a sprinkling of crushed walnuts. You can also use the preserves to garnish a Homemade Spice Cake or quick breads like this fall Walnut Pumpkin Bread.
- Beverages: The spiced syrup makes an excellent addition to Italian sodas, cocktails, and mocktails.
- Snacks and appetizers: When hosting a party, I like to include these fig preserves as part of a charcutier board with sharp cheeses, nuts, olives, thinly sliced meat, and fruit.
- Main dish: Many cuts of meat pair nicely with fruit condiments. You might try serving the figs and syrup over Pork Tenderloin or as a dip for Chicken Party Kabobs.
FAQ
This recipe isn't truly a syrup of figs, but there is a natural fig syrup that occurs while making the preserved figs (bonus!). The sweet, lightly spiced simple syrup can be used in many different ways, see ideas for using the syrup above.
In all honesty, I think this is THE BEST way to preserve fresh figs. I love how versatile the recipe is and how well it captures the sweet, fresh flavor of figs for enjoyment anytime of the year.
Technically you can freeze preserved figs in syrup, but it’s not ideal.
Freezing will cause the figs’ cell walls to burst, so when you thaw them they’ll be much softer, sometimes mushy, and may lose their shape entirely. The syrup can also turn a bit watery as the ice crystals melt.
More easy fruit recipes
Try these other fruit recipes that use figs, cranberries, raisins, dates, and more. Make sure to try my Fig Snack Cake with a dollop of sweetened cream.
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📖 Full Recipe
Preserved Figs in Syrup
Ingredients
- 1½ pounds fresh figs (I recommend lighter figs such as Sierra or Tiger Stripe, dark figs will also work)
- 2 cups granulated sugar
- 1 cup apple cider vinegar
- 1 cup water
- Whole spices* (such as cinnamon sticks, allspice, star anise, cardamom, cloves)
- Vanilla bean paste (or vanilla beans, optional)
- Walnuts (optional)
Instructions
- Prepare canning jars, lids, and rings by washing and sanitizing (you can run them through a dishwasher cycle to sanitize if you'd like). Before filling, jars and lids should be simmering in a large pot filled with a few inches of water so everything is very hot.
- Prepare the jar bath by adding water to a large pot and bring to a simmer. Gently submerge the clean jars, flat lids, and rings into the water, allowing the water to cover the tops of the sealed jars. (This can be heated and prepared while you make the figs). Add a cup or two of water to the pot if the water level gets low as you work.
- Rinse figs and trim stems. Cut figs in half, or in quarters if they are large. Small figs can be left whole.
- Bring a medium (4- to 6-quart) pot of water to a boil then turn off heat and add the figs. Let figs sit in the hot water for 5 minutes then gently drain (and rinse pot).
- In the same pot, over medium-high heat, combine the sugar, vinegar, water, and desired spices. Add the vanilla beans or paste if using. Bring mixture to a boil.
- Gently add blanched figs to the syrup and reduce heat to a simmer. Simmer figs for about 10 minutes until they are starting to turn translucent and soft.
- Working on one jar at a time: Lift a jar from the simmering water. Using a slotted spoon, add some figs, spices, walnuts (if using) to the jar. Ladle in syrup to ¼-inch below the rim of the jar. (If there is any leftover syrup, you can keep it in a jar in the fridge and use it for desserts or cocktails within 2 to 3 weeks).
- Wipe the top edge of the jars clean with a clean, damp cloth, then place a hot lid and ring on each jar straight from the simmering water pot. Tighten ring lid.
- Gently move the filled and lidded jar to a towel-lined baking sheet in a draft-free place to cool. As they cool you should hear pops when the lids have sealed. Once completely cool, check for sealing (there should be no flex up or down when you push down on the lid).
- Store in a cool, dark place for up to 12 months. If any jars have not sealed, store them in the fridge and enjoy within 2 to 3 weeks.
Notes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
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