When you preserve figs in syrup it makes sure they last longer. They're a sweet fruit themselves, and are delicious when they are conserved in syrup. Serve them with goat cheese, yogurt or as a dessert.
The last recipe of this series: figs in syrup. Although it seems an odd recipe in regarding to the other recipe this week, but cooking fruit in syrup is also a great technique to preserve fruit much longer. Therefor I took this recipe in this weeks jam and jelly wrap up. And this method can be applied to a lot of fruit, for instance for preserving plums, pears, lemons, cherries and so on.
📖 Variations and substitutes
This recipe is really delicious, but if you want to adjust the recipe to your taste or replace an ingredient with something from your pantry, then I have some nice suggestions here.
- If you don't have allspice, you can also add 1 stick of cinnamon (instead of 1/2 stick)
- You can also replace the spices with 2 teaspoons of gingerbread spices. But make sure to add 1/2 a cinnamon stick. Above all, it looks so beautiful and that's also important 😉
- If you really can't get hold of fresh figs, use dried ones and let them soak in hot water for 1 hour and then drain in a colander.
💭 Top tips
- The figs are soaked overnight in surge water. After that the figs will be dehydrated a little and your syrup will have a fig flavor.
- The sugar water will be cooked. As a result, you will kill bacteria and thus the fruit last longer.
- Figs from northern Europe are less sweet than fruits from Africa and therefore are very suitable for this preservation method. This way you give them extra flavor.
- The preserved figs get more flavor every day. So it's a great thing if you make them a bit earlier, so the taste even better.
- You add the lemon juice as a preservative so the figs on syrup can be stored longer.
- Sterilize the jars in which you're going to preserve the figs by cooking them 2 minutes in boiling water. Air dry them on a kitchen towel (but make sure you put them upside down). After that screw on the lid.
A good preparation makes the job a lot easier. And when you're in a hurry this steps can be done in advance.
- Sterilize the jars before making the figs in syrup.
- Wash the figs in a colander.
- Dissolve the sugar in hot water and add the spices. After that let the liquid cool to room temperature.
⏲️ What to do with left overs?
Of course it can always happen that you have leftovers or that you don't use all your ingredients. Below are tips on how to use them.
- The figs in syrup got a 2 week shelf life in the refrigerator, provided they are kept in a sterilized jar.
- These figs are delicious and you can serve them as dessert. But you can also serve them with yogurt for breakfast or with goat cheese as a delicious appetizer.
🥘 Other delicious recipes
If you like this recipe you probably like these to:
- Strawberry jelly with strawberries (and as a surplus an easy recipe for homemade scones)
- Redcurrant jam with port wine
- Spicy pear jam
- Plum jam with vanilla
How to preserve figs on syrup
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Figs in syrup
- 1 cup sugar
- 2 cups water
- 1/2 stick cinnamon
- 2 cloves
- 2 black peppercorns
- 2 cardamom pods
- 2 allspice berries
- ¼ teaspoon nutmeg
- 12 figs fresh
- 1 lemon juice
- Sterilize the jars and get them ready.
- Put the water and sugar in a saucepan and heat, while stirring the sugar water, until the sugar has dissolved.
- Turn off the heat and add the spices.
- Let the syrup cool to room temperature.
- Wash the figs.
- Remove the stems from the figs.
Figs in syrup
- Add the figs to the sugar water and soak for at least 8 hours (1 night).
- Remove the figs from the syrup and bring the syrup with the lemon juice to a boil.
- Add the figs and simmer for 5 minutes.
- Turn off the heat and remove the figs from the pan with a slotted spoon and place them in the sterilized jars.
- Let the syrup cool for 20 minutes and strain the syrup.
- Divide the syrup among the jars.
- Cover the jars and keep them in the refrigerator.