Preserved Figs in Syrup

close up feature of ice cream with figs in syrup on top

5 from 1 vote

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.

Nutrition facts for 1 half pint jar (about 1 cup of preserves).

Prep Time1

Total Time1

Course: Appetizer, Dessert, Preserving

Cuisine: American, Mediterranean

Keyword: canning, figs, preserving

Servings: cups

Calories: 299kcal

Author: Tara Teaspoon

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

Makes 7 half pint jars. Nutrition facts for each full jar.

* Add enough whole spices to your simple syrup as you'd like in your jars. If you are making 7 jars then add 7 cinnamon sticks, 7 star anise, etc.

• 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.

• If adding walnuts I just add 4 to 6 to each jar as I layer in the figs.

• 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

Serve the sweet figs over desserts, ice cream, or cakes. Serve on a charcuterie board with sharp cheeses, or enjoy them over yogurt with granola.

Nutrition