Preserving figs

Download this publication as a PDF

There are many varieties of figs grown in the Northwest. Some ripen early in the summer and others in the fall. Figs should ripen on the tree before picking. They can be canned, frozen, dried or made into a variety of preserves.

Figs are a low acid fruit. Any canning recipes should include the addition of an acid, usually either lemon juice, vinegar or citric acid, to ensure that the product is safe.

Canning

Select firm, ripe, uncracked figs. The color at maturity depends on the variety. Do not can overripe figs with very soft flesh.

It will take an average of 16 pounds of figs for 7 quarts or 9 pints (an average of 2½ pounds per quart).

Wash figs thoroughly. Drain. Do not peel or remove stems. Cover figs with water and boil 2 minutes. Drain. Gently boil figs in light syrup (1½ cups sugar to 5¾ cups water) for 5 minutes. Fill jars with hot figs and cooking syrup. Add 1 tablespoon lemon juice per pint, or 2 tablespoons per quart; or ¼ teaspoon citric acid per pint and ½ teaspoon per quart — this is essential to prevent the growth of Clostridium botulinum bacteria. Leave ½ inch head space, adjust lids and process in a boiling water canner.

After processing, take canner off heat. Remove lid and wait 5 minutes before removing jars.

Freezing

Select fully ripe fruit; wash, and peel if desired. Figs can be frozen in several ways.

• Sugar pack: Roll the whole figs or halves in sugar before packing into freezer bags or containers. To prevent darkening of light-colored figs, dissolve 3/4 teaspoon (2250 mg) of ascorbic acid in 3 tablespoons cold water and sprinkle over 1 quart of fruit. Then roll into sugar.
• Syrup pack: Pack figs into freezer bags or containers and cover with a light sugar syrup light syrup (1½ cups sugar to 5¾ cups water)before freezing. In place of syrup, figs can be frozen in fruit juice like apple, white grape or orange juice. To prevent figs from darkening add 3/4 teaspoon (2250 mg) ascorbic acid or 1/2 cup lemon juice to each quart of syrup.
• Dry pack: Place figs in freezer bags as tightly as possible without mashing and seal.
• Individual quick freezing: Figs can be frozen in a single layer on cookie sheets before packing in containers. This prevents them from sticking together. This can be used with either sugar-pack or dry-pack figs. To prevent darkening of light colored figs, dissolve 3/4 teaspoon (2250 mg) of ascorbic acid in 3 tablespoons cold water and sprinkle over 1 quart of fruit.

Regardless of the method chosen for freezing, the containers should be sealed, labeled and frozen as quickly as possible.

Pickling

Figs make great fruit pickles since they are naturally high in sugar. Select firm ripe fruit for pickling.

Fig pickles

Yield: Approximately 8 pints.

• 4 quarts firm, ripe figs (about 30 medium figs)
• 5 cups sugar
• 2 quarts water
• 3 cups vinegar
• 2 sticks cinnamon
• 1 Tbsp. whole allspice
• 1 Tbsp. whole cloves

Peel figs. (If unpeeled figs are preferred, pour boiling water over them and let stand until cool; drain.) Add 3 cups sugar to water and cook until sugar dissolves. Add figs and cook slowly for 30 minutes. Add 2 cups sugar and the vinegar. Tie spices in a cheesecloth bag and add to figs. Cook gently until figs are clear. Cover and let stand 12-24 hours in refrigerator. Remove spice bag. Heat figs; pack hot into jars leaving ¼ inch headspace. Remove air bubbles. Adjust lids and process in a boiling water canner.

After processing, take canner off heat. Remove lid and wait 5 minutes before removing jars.

Source: So Easy to Preserve, 6th Edition, Cooperative Extension, The University of Georgia

Drying

Figs are naturally sweet and are excellent when dried. The sugar content increases as they ripen so they should be fully ripe before drying.

Wash, remove stems and peel if desired. Large figs may be halved or quartered or sliced to shorten the drying time. Dry with the skin-side down. No pretreatment is necessary. Figs are dry when they are leathery and there are no pockets of moisture.

Dried figs can be used in fruit salads, cookies, breads, cakes and puddings. They can also be stewed and used in dried fruit compotes.

Jam and preserves

Figs make excellent jams and preserves. There are many recipes available from commercial pectin sources.

Fig jam without added pectin

Yield: About 10 half-pint jars

• 2 quarts chopped fresh figs (about 5 pounds)
• ¾ cup water
• 6 cups sugar
• ¼ cup lemon juice

Procedure:

To prepare chopped figs — Pour boiling water over figs; let stand 10 minutes. Drain, stem and chop figs.

To make Jjam — Sterilize canning jars. Measure and add ¾ cup water and sugar to figs. Slowly bring to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick. Stir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Pour hot jam into hot jars, leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a boiling-water canner.

Fig preserves

Yield: About 10 half-pint jars

• 3 quarts figs
• 3 quarts boiling water
• 4 cups sugar
• 1½ quarts water
• 2 lemons, thinly sliced (optional)

Procedure: Pour 3 quarts boiling water over figs. Let stand 15 minutes. Drain and discard liquid. Rinse figs in cold water and drain. Prepare syrup by mixing sugar, 1½ quarts water and lemon. Boil rapidly for 10 minutes. Skim syrup; remove and discard lemon slices. Drop whole figs carefully into the boiling hot syrup, a few at a time, until all have been added. Cook rapidly until figs are translucent. Remove figs and place them in shallow pan. Boil syrup until thick; the syrup must be boiled down until it becomes as thick as honey. Carefully pour the syrup over figs, cool and let stand 6 to 8 hours in the refrigerator.

Sterilize canning jars. Reheat figs and syrup to boiling. Fill whole figs into hot jars and cover with hot syrup, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a boiling-water canner.

Recipes from the National Center for Home Food Preservation