Preserved Figs 3-Ways
Canned, dried, or pickled—preserve the jammy sweetness of figs and enjoy them long after fig season ends. No butter-churning required.
Ingredients
- 2 to 3 lbs fresh figs firm but ripe, for canning
- 1 cup granulated sugar or substitute honey
- 2 tablespoons lemon juice for acidity and preservation
- 3 cups water for syrup
- optional spices like cinnamon sticks, vanilla, or star anise
- additional fresh figs as many as fit, for drying
- 1 tablespoon lemon juice for preventing browning when drying
- 1 lb fresh figs slightly underripe, for pickling
- 1 cup apple cider vinegar do not substitute white vinegar
- 1 cup water for brine
- 1 tablespoon salt
- spices like peppercorns, cloves, or garlic
Instructions
- Wash and trim figs for canning. Poke each with a fork to help absorb the syrup.
- Simmer water, sugar, and lemon juice until sugar is dissolved. Add spices if using.
- Add figs and simmer for 5 minutes. Do not overcook.
- Pack figs and syrup into jars, leaving ½-inch headspace. Process in a boiling water bath for 45 minutes.
- For drying: Slice figs in half or quarters. Toss in lemon juice.
- Dehydrate at 135°F for 12–24 hours until leathery but not brittle.
- For pickling: Bring vinegar, water, salt, and spices to a boil.
- Pack cleaned figs into jars and pour hot brine over them. Seal and refrigerate.
- Let pickled figs rest in fridge for at least 1 week before eating.
Notes
Store canned figs in a cool, dark place for up to 1 year. Dried figs last 6 months in an airtight container, or freeze for up to a year. Pickled figs should be refrigerated and enjoyed within 3 months. Use good figs—no mushy or overripe ones. For variation, try freezing whole figs or infusing them in vodka with spices.
Nutrition
Calories: 70kcalCarbohydrates: 18gSodium: 90mgPotassium: 115mgFiber: 2gSugar: 16gVitamin A: 1IUVitamin C: 3mgCalcium: 2mgIron: 1mg
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