Preserved Figs In Syrup With Bourbon

Preserved figs in spiced sugar syrup are a delicious way to enjoy whole fresh figs when the short fig season is long gone. Preserve whole figs and store in canning jars with the boiling water canner instructions.

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.

✨ Here is why this recipe is amazing:

These sugared preserved figs are gently poached in a bourbon infused, spiced sugar syrup over several hours. It is not a quick process but the extra effort will make the ripe figs infused with all the aromatic flavors of the spices and the bourbon giving the figs a soft, plump, cooked texture. Much like the raisins in this chutney recipe.

🥫 Ingredients needed:

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

📝 Ingredient notes:

• Fresh figs- figs should be ripe with a slight give to them when pressed.
• Spices - Cinnamon stick, cloves, all spice, peppercorns, star anise
• Bourbon - This is just my suggestion. I also find that Brandy is just as delicious.

🔄 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

🥣 Helpful Kitchen Tools

• Canning Jars - Be sure they are canning jars. I use a 4 ounce Ball canning jar for this recipe. Feel free to use a quart jar or pint jars, whatever size fits your needs, however, keep in mind that a glass jar does not equal a canning jar.
• Lids.- These can not be reused from batch to batch. Get new lids.
• Rings - These are used to keep the lids tight to the jars are they process in the hot water bath.
• Wide-Mouth Funnel - Great for getting your product IN the jar…not on the counter
• Lid Wand - This is essential for safely getting the sterilized lids on the jars without burning your fingertips!
• Ladle - Needed to get your hot recipe, pickling liquid or juice in the jars. (A heat-safe mug can be used in a pinch)
• Clean Cloth - These are used to wipe the rim of the jar before the lid is applied.
• Large Pot - A large pot that can accommodate canning jars PLUS 1-2 inches of water.
• Tongs or Jar Lifter - ESSENTIAL for getting the jars out of the simmering water.

🔪 How to make this recipe

1. Wash the figs in cold water and leave the stems intact.
2. Place figs whole in a single layer in a large, wide stockpot, Dutch oven, or saucepan.
   
3. Sprinkle the figs with sugar, lemon juice, Lemon rind, bourbon and spices. (Leave the spices whole.)
4. 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.
   
5. 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.
6. Allow the syrup to bubble gently for 10 minutes or until figs begin to soften.
   
7. Remove from heat leaving the over on the pot and allow to cool completely at room temperature. (8 to 12 hours)
   
8. 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.
9. Allow the preserved figs to cool completely before storing in the refrigerator.
   
10. Use within a week or after cooling follow the water bath canning instructions below.

Canning Figs

1. Prepare your hot water bath canner and heat the canning jars. Read canning 101 for help.
2. Return fruit to a gentle simmer.
3. Using tongs, gently place each fig into a hot, sterilized 1-pint canning jars and pour the hot syrup over the preserved figs. (discard the spices and lemon rind)
4. Leaving ½-inch headspace at the top of the mason jar.
5. Remove air bubbles. Wipe rims of jars. Center lid on jar and adjust band to fingertip-tight.
6. Place jar on the rack elevated over simmering water in a boiling water bath, repeat until all jars are filled.
7. Lower the rack into simmering water. Cover with enough water to cover the jars by 1 inch.
8. Adjust heat to medium-high, cover canner and bring water to a full rolling boil.
9. Process half pint jelly jars 10 minutes and pint jars for 15 minutes (or 15 minutes if your altitude is above 6,000 feet)
10. Turn off heat and remove cover.
11. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose.
12. Cool 12 hours. Test seals. Label and store jars.

❄️ 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.

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.

📝 Frequently asked questions, answers and tips:

More Jam Recipes:

• Seedless Black Raspberry jam
• Blueberry Jam
• Peach Jam
• Fig Preserves
• Tomato Jam
• Strawberry Jam
• Hot Pepper Jam
• Strawberry Rhubarb Jam

Preserved Figs

Sarah Mock

Preserved figs in spiced sugar syrup are a delicious way to enjoy whole fresh figs when the short fig season is long gone.

5 from 8 votes

Print Recipe

Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep Time 10 mins

Cook Time 3 hrs

cooling 12 hrs

Total Time 15 hrs 10 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Canning Recipes

Cuisine Italian

Servings 8 servings

Calories 137 kcal

HELPFUL KITCHEN TOOLS

Canning Jar Lifter

Canning Funnel

Ball Preserving Starter Kit

Ball Mason 8oz Jars

Ingredients

  

1x2x3x

• ▢ 1 pound figs (fresh)
• ▢ ¾ cup sugar
• ▢ 3 tablespoons lemon juice (fresh plus the rind)
• ▢ ¼ cup bourbon
• ▢ 1 vanilla bean
• ▢ 1 star anise
• ▢ 4 cloves all spice berries (whole)
• ▢ 4 pepper corns (whole)
• ▢ 2 cloves Cloves (whole)

Instructions

 

• Wash the figs in cold water and leave the stems intact.
  1 pound 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 sugar, 3 tablespoons lemon juice, ¼ cup 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.

Notes

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.

Nutrition

Serving: 2figsCalories: 137kcalCarbohydrates: 31gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 2mgPotassium: 148mgFiber: 2gSugar: 28gVitamin A: 85IUVitamin C: 4mgCalcium: 26mgIron: 1mg

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

Tried this recipe?Let us know how it was!

Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®