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Three open jars of preserved figs

Preserved Figs

Graham Hill
These preserved figs offer a delicious and convenient way to enjoy the taste of summer throughout the year.
Sweet Meets Sweet: Whole figs or fig halves are simmered in a sugar syrup, allowing the sugar to penetrate the fruit and create a sweet and slightly sticky liquid.
Texture Transformation: The fresh, soft flesh of the fig firms up slightly while retaining a delicious jammy texture.
Concentrated Flavor: The natural sweetness of the fig intensifies, creating a burst of flavour with each bite.
Beautiful Appeal: The translucent syrup showcases the figs' jewel-toned colours, making them also visually appealing.
Versatility: Enjoy them on their own, pair them with yoghurt or cheese, or use them to elevate desserts like cakes and pastries.
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Prep Time 15 minutes
Cook Time 3 hours
Soaking Time 1 day
Total Time 3 hours 15 minutes
Course Preserves
Cuisine French
Calories 4621 kcal

Equipment

  • 1 Mixing Bowl
  • 1 4.5 Ltr Pan

Ingredients
  

  • 1 kg green figs about the size of a large walnut
  • 10 g bicarbonate of soda
  • 1 kg sugar the amount is variable please see point six below
  • 1 lemon

Instructions
 

  • Wash and lightly scrub the figs. Trim off any remaining stalk and cut a cross at their base like you would a Brussel sprout.
  • Mix the bicarbonate of soda with enough water to cover the figs in a large pan or bowl, add the figs and leave to soak overnight.
  • The next day, drain the figs, rinse them in cold water and weigh them. Make a note of their weight.
  • Place the figs in fresh, boiling water and simmer until just soft.
  • Drain the figs and dry them well on a tea towel.
  • Now make a sugar syrup using the same weight of water and sugar as the weight of figs you have - if you have 500g of figs, mix 500ml of water with 500g sugar and boil the syrup (without the figs) until it starts to thicken.
  • Add the figs and boil until the syrup is thick - this may take some time.
  • Now add 1 tablespoon of lemon juice per 250g figs and bring the mixture to the boil again before letting cool.
  • Bottle the figs in sterilised jars and cover with the syrup. If you find you haven't enough syrup make more (50/50 water and sugar) and top up the bottles before sealing.

Nutrition

Serving: 50gCalories: 4621kcalCarbohydrates: 1198gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 2758mgPotassium: 2489mgFiber: 32gSugar: 1164gVitamin A: 1444IUVitamin C: 77mgCalcium: 388mgIron: 5mg
Keyword Accompaniment
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