Fig syrup is a great way to use lots of figs, which happens when you have a fig tree. Here’s how to make it.
I made fig syrup after several people suggested that this would be a good use the avalanche of figs I get every year. It is, but making fig syrup is time-intensive and requires a degree of will that I probably cannot muster more than once a season.
Why? Seeds. Syrup should be seed-free, but fig seeds are minute, like a strawberry, and separating them from the pulp and then turning the pulp into a syrup is no easy task. There may be a better way to do this, but this is how I made fig 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, and the color of your syrup will reflect that.
Another great use for lots of figs is to make fig jam. My rendition uses a bit of ouzo for a Greek touch.
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 and simmer over medium-low heat for 2 hours. You want everything to break down and be a mush.
- Get a large kettle of water ready so you can can the fig syrup as soon as it's ready.
- 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.
- 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.
Can the remaining Figgy mush also be canned?
I’m thinking it may make a great pair with Yogurt and granola
Jamie: I am sure it can, but not sure how, i.e., what process. Might be best to pack into jars and kept in the fridge.
Please be aware that Syrup of Figs is an excellent cure for constipation. You might not want to drench your morning pancakes in it, but for those with certain tummy issues it is a lovely and natural way to keep the train moving ?
This is just what i need thank you
I made some last weekend and loved it so I’m making some more today it is so easy for me I have 3 fig trees full
@LeeDaniels. ‘Cause everyone has a $1K Thermomix.
I use a thermomix to blend before cooking and after cookin. Seeds are no issue using the thermomix.
everyone’s comments were great……..can this syrup be purchased?
looks like it would be excellent on a open Italian cookie I make!!
I just made canned some figs with lemon in a simple syrup, four cups sugar and one cup water. After ladling figs and syrup to cover, I was left with a lot of liquid that looks just like your picture and tastes very figgy, plus a few small seeds. I guess I could strain them out but they don’t bother me. It seems a simpler way to arrive at fig syrup, plus you get the canned figs out of it too, a two for one.
Great idea! I’ll have to give this a go.