These preserved figs are perfect for gifting, meal prep, or adding a gourmet touch to your dishes. Their sweet, spiced, and slightly boozy flavor makes them a standout addition to desserts, cheese boards, and cocktails.
This is a recipe for preserved whole figs whereas I have another recipe for fig preserves. Drying figs is another way of ensuring you have figs to enjoy at all times.
Ingredients needed
Great for gifting, meal prep, or adding a gourmet touch to your dishes.
- 1 pound fresh figs (Use ripe but firm figs for best results)
- ¾ cup granulated sugar
- 3 tablespoons fresh lemon juice + the rind of the lemon
- ¼ cup bourbon
- 1 vanilla bean, split lengthwise
- Spices: 1 star anise, 4 allspice berries, 4 peppercorns, 2 whole cloves
Substitutions
- Vanilla bean- vanilla beans can be expensive and difficult to find substitute in a teaspoon of vanilla extract or vanilla bean paste.
- Bourbon - brandy can be substituted for the bourbon or omitted completely for those who do not cook with alcohol.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
How to make this preserved figs recipe
These figs are sweet, spiced, and slightly boozy, with a soft, plump texture that's perfect for desserts, cheese boards, or even cocktails.
Prepare Figs
Wash figs in cold water and pat dry. Leave stems intact.
Cook Figs
Place figs in a single layer in a large pot. Sprinkle with sugar, lemon juice, bourbon, and spices. Avoid stirring to prevent the figs from breaking apart.
Simmer
Heat on low until syrup bubbles gently (do not boil). Cook for 10 minutes or until figs soften. The figs should be tender but still hold their shape
Cool
Remove from heat, cover, and let cool completely (8-12 hours).
Repeat
Return to low heat and simmer gently for another 10 minutes. Repeating the process ensures the figs are fully infused with the syrup and spices. Cool completely.
Flavor Profile Note
The figs will absorb more flavor as they cool.
Did you make this recipe?
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Canning Instructions
- Prepare jars and canner.
- Sterilize jars by boiling them in water for 10 minutes or running them through a dishwasher cycle.
- Simmer figs and syrup gently.
- Pack figs into sterilized jars, leaving ½-inch headspace. Pour hot syrup over figs.
- Remove air bubbles, wipe rims, and seal jars.
- Process in a boiling water bath for 10-15 minutes. Cool completely and test seals.
- After cooling, press the center of the lid. If it doesn't pop, the jar is sealed properly.
Canning 101
Learn about canning equipment, canning safety tips as well as canning dos and don'ts.
Storage Tips
- If you are NOT canning the figs in the canner, store the figs in a closed container, submerged in the sugar syrup, in the refrigerator.
- For best results, use the figs within 2 weeks.
- Label jars with the date to keep track of freshness.
Learn From My Experience
Over the years of making these figs in syrup I have come across some situations that needed to be troubleshooted. Here are some lessons I have learned.
- If your syrup is too thin, simmer it longer to reduce. If it's too thick, add a splash of water.
- There will be leftover syrup, use it to sweeten cocktails, drizzle over desserts, or flavor yogurt.
- If canning the figs store the canned figs in a cool dry place, away from the sunlight, for up to a year. Once opened store in the refrigerator and use within 2 weeks.
5 Days To Canning Confidence
Frequently asked questions, answers and tips:
Preserved figs are perfect on their own but you can also serve them on a charcuterie and cheese board, with vanilla ice cream, pressed on a crostini with goat cheese, on a salad alongside a fried goat cheese medallion or any way your culinary heart desires.
Yes, but rehydrate them in warm water first.
Check for signs of spoilage, such as mold, off smells, or broken seals.
Seasonal Favorite
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
Ingredients
- 1 Pound (453 ⅗ Gram) figs fresh
- ¾ Cup (150 Gram) Sugar
- 3 Tablespoon (3 Tablespoon) Lemon Juice fresh plus the rind
- ¼ Cup (59 ⅐ ml) bourbon
- 1 (1) vanilla bean
- 1 (1) star anise
- 4 cloves (4 cloves) all spice berries whole
- 4 (4) pepper corns whole
- 2 cloves (2 cloves) Cloves whole
Instructions
- Wash the figs in cold water and leave the stems intact.1 Pound (453 ⅗ Gram) figs
- Place figs whole in a single layer in a large, wide stockpot, Dutch oven, or saucepan.
- Sprinkle the figs with sugar, lemon juice, bourbon and spices. Leave the spices whole.¾ Cup (150 Gram) Sugar, 3 Tablespoon Lemon Juice, ¼ Cup (59 ⅐ ml) bourbon, 1 star anise, 4 cloves all spice berries, 4 pepper corns, 2 cloves Cloves
- Place pot over low heat, the lowest heat level, and slowly bring figs to a gentle bubble without stirring the figs. DO NOT ALLOW TO BOIL
- Once you see bubbles forming around the figs, the sugar should be completely dissolved and it is time to cover the pan with a lid.
- Allow the syrup to bubble gently for 10 minutes or until figs begin to soften.
- Remove from heat leaving the over on the pot and allow to cool completely at room temperature. (8 to 12 hours)
- Return pan to the lowest heat setting and repeat the process of bringing the syrup slowly to a bubble and gently poach or bubble for 10 minutes.
- Allow the preserved figs to cool completely before storing in the refrigerator.
- Use within a week or after cooling follow the water bath canning instructions below.
Canning Figs
- Prepare your hot water bath canner and heat the canning jars. Read canning 101 for help.
- Return fruit to a gentle simmer.
- Using tongs, gently place each fin into a hot, sterilized 1-pint canning jars and pour the hot syrup over the preserved figs. (discard the spices and lemon rind)
- Leaving ½-inch headspace at the top of the mason jar.
- Remove air bubbles. Wipe rims of jars. Center lid on jar and adjust band to fingertip-tight.
- Place jar on the rack elevated over simmering water in a boiling water bath, repeat until all jars are filled.
- Lower the rack into simmering water. Cover with enough water to cover the jars by 1 inch.
- Adjust heat to medium-high, cover canner and bring water to a full rolling boil.
- Process half pint jelly jars 10 minutes and pint jars for 15 minutes (or 15 minutes if your altitude is above 6,000 feet)
- Turn off heat and remove cover.
- Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose.
- Cool 12 hours. Test seals. Label and store jars.
Robin Donovan says
I can't wait to make this recipe. My neighbor has the most amazing and prolific fig tree--and hates figs! As soon as they are ripe, I will happily relieve him of his fig burden and make this :)
Cindy says
Ooooh someone just gave me a bag of fresh figs. Now I know what to do with them!