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Fig syrup is a great way to use lots of figs, which happens when you have a fig tree, or live where they grow wild. Here’s how to make it.
I first made fig syrup years ago, after several people suggested that this would be a good use the avalanche of figs I get every year. It is, and there are several ways to make it.
Your primary enemies are fig seeds. Syrup should be seed-free, but fig seeds are minute, like a strawberry, so they must be dealt with.
The easiest way to make a clear syrup is to simmer the figs in water, strain, then add sugar and cook down to the consistency you want. You can do this by simmering (my preferred method), or by steeping them overnight.
You can also push cooked figs through a food mill, then let the mix strain through cheesecloth or a jelly bag. This method makes a better syrup, but it’s harder.
(Got raspberries or blackberries? Make blackberry syrup. Elderberries? Make elderberry syrup.)
What to do with it? Pancakes spring to mind, as would a drizzle over ice cream, cake or sweet bread. Maybe add it to a pan sauce for venison or other game, or even put it in your coffee. It’s syrup, after all — and a pretty one, with a beautiful garnet color that’s loaded with fig flavor.
For the record, I use Mission figs, because that’s what sort of tree I have. Any variety of fig will work — brown turkey is another great choice — and the color of your syrup will reflect that.
Once made, fig syrup is shelf stable. I’ve kept it in the pantry for more than a year.
Another great use for lots of figs is to make fig bread or fig jam. My jam uses a bit of ouzo for a Greek touch.
If you liked this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below; I’d love to hear how everything went. If you’re on Instagram, share a picture and tag me at huntgathercook.
Fig Syrup
Ingredients
- 4 to 5 pounds ripe figs
- Zest and juice of 3 lemons
- Sugar
Instructions
- Chop the figs well, add the zest and juice of the lemons, cover with water by about an inch, and simmer over medium-low heat for 2 hours. You want everything to break down and be a mush. Add water as it cooks so it won't stick to the pan.
- Get a large kettle of water ready so you can can the fig syrup as soon as it’s ready.
METHOD I
- Strain the mixture through cheesecloth, then measure out an equal amount of sugar. Return to the pot to reduce to the consistency of maple syrup, or honey — your choice.
METHOD II
- Turn off the heat and push the fig mixture through the fine plate of a food mill. If you don't have a food mill, you could use a drum sieve or a fine colander. But a food mill is best. After everything is through the food mill, pour the fig mixture into a jelly bag if you have one — I don't, so I used a clean spare undershirt — and push everything through. You will leave a lot of good stuff in the bag, but it's the price for a clear syrup. If you are OK with a cloudy syrup, just use cheesecloth.
- Measure out the fig juice and add an equal amount of sugar. Pour this into a clean pot and bring to a simmer. Let this simmer gently for 10 minutes.
TO CAN
- Pour into sterilized pint jars and seal. Process in boiling water for 15 minutes. The syrup should last at least a year. Keep in the fridge once you open it.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hank, I make fig vinegar by fermenting the over-ripe fruit with some sugar for a few days, straining off the juice, and letting it complete the sugar to alcohol fermentation. Then I add some mother (or Bragg’s) and let it sit for a few months to complete the alcohol to acetic acid phase and settle. It’s delicious for salad and also as a drinking vinegar. The next year I use it to pickle some of my figs in a vinegar with spices. Meta.
Can’t wait to try
Oh my goodness this recipe made it so easy, after years of fiddly attempts at fig syrup. I strained the figs through a sieve after the initial cooking process and there were NO SEEDS in the liquid, but I did put it through a muslin bag just to make sure. Hooray! The chickens enjoyed the fig pulp and I made a lovely syrup. I forage for my figs and this year there is a bumper crop around the district and no-one picks them Thank you so much!
Just to say thank you, I needed a recipe for fig syrup for my great-grandson, who gets constipated. When we were kids it was Syrup of Figs, but to find any without the dreaded sweetener in is very difficult and organic which I’d buy is either too expensive or hard to get in the UK.
I have a neighbour with a fig tree, so I shall be around there begging. Thank you, I can’t wait to get started. Blessing Sylvia Lerigo.
I’ve always had this confusion when the term equal amount is used. Although in this case it probably doesn’t make a difference. If this were two liquids I would assume equal amount by volume. But with sugar is is equal by weight or volume?
James: In this sort of thing, sugar acts like a liquid. So if you have a pint of liquid, you add a pint of sugar. In this very specific case, since the fig liquid will already be sweet, I normally short the sugar a little, i.e., maybe 7/8 or even 3/4 of a pint of sugar. You need enough to be shelf stable, but using less isn’t a problem if you keep it in the fridge.
I basted the syrup on a 22 pound bone in double smoked ham AND injected the ham with a more liquid fig syrup with cinnamon in it. The seconds and thirds were impressive! I used a juicer to get the juice and keep out the seeds. Good recipe! PS the lemon is important
Hank,
Sounds good to me – will try it in August when I have a lot of figs!
Tad
Awesome! Will give it a try this year! Hey speaking of Jam maybe you can create a Bacon Jam recipe for us to try?