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fig syrup
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4 from 1 vote

Fig Syrup

I use black Mission figs here, but any fig will work. The syrup's color will reflect that. 
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Condiment
Cuisine: American
Servings: 1 pint
Author: Hank Shaw


  • 4 to 5 pounds ripe figs
  • Zest and juice of 3 lemons
  • Sugar


  • 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.
  • 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.