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Hi, I'm Hilda!

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    You Are Here Home » Sweets » Candied Figs | Preserved Figs

    Published: Aug 17, 2018 Updated: Mar 20, 2021 by Hilda Sterner | This post may contain affiliate links 26 Comments

    Candied Figs | Preserved Figs

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    candied figs in a blue bowl pin

    I absolutely love figs and one of my favorite ways to enjoy them is candied. Whole figs, simmered in syrup spiced with cinnamon, cloves, and cardamom until they're delectable. The Candied Figs (also called preserve figs and glace figs) are then dried on a dehydrator.

    candied figs in a blue bowl

    About This Recipe

    So what are preserved figs or Candied figs? Let's first look at the definition of Candied Fruit: Crystallized fruit, or glacé fruit, is when whole fruit, pieces of fruit, or peel, are cooked over a long period in a sugary syrup.

    Over time, the syrup absorbs the moisture from the fruit and preserves it. In most candied figs recipes, the figs are cooked for a long period of time (sometimes up to a week).

    Eventually, the preserved figs are dried, or semi-dried. Sometimes the figs are dredged in more sugar.

    I can't recommend candied figs if you are diabetic, or watching your sugar intake. But, if you are in good health, and want to indulge occasionally, you have to try them!

    Preserved figs are delicious by themselves, or as a topping over vanilla ice cream. Drizzle some of the leftover syrup (once you strain the candied figs) over the ice cream, if you're really brave!

    How to Make This Recipe

    1. Stir water and sugar in a medium-sized saucepan, over medium heat, until sugar is dissolved. Add the remaining ingredients, except the figs, and bring to a boil.

    2. Place whole figs in a strainer and gently wash, then carefully drop individually into the saucepan.

    figs in a pot of syrup

    3. Continue to boil over medium heat for 60 minutes.

    preserved figs in syrup called candied figs

    4. Leave the figs to rest for at least 12 hours or overnight.

    5. Bring the mixture to a gentle boil and allow to boil for 1-½ to 2 hours. Leave the figs in syrup until completely cooled, or overnight.

    candied figs in syrup known as candied figs

    6. Drain figs (retaining the syrup for other uses). Place drained figs on dehydrator trays, leaving plenty of space for air circulation. Set the temperature to 125. Dehydrate until glace figs have the desired texture.

    • figs on dehydrator
    • candied figs in a blue bowl

    Fig Varieties 

    Did you know that there are hundreds of fig varieties? But, don't worry, I won't be discussing all of those varieties.

    I will focus on the three most common varieties found in America: Calimyrna figs, Brown Turkey, and Black Mission.

    Before I get into the fig varieties, I would like to highlight the fact that figs originated in the Middle East.

    In fact, figs are mentioned throughout the Bible; some believe that they might have been the "forbidden fruit" but I hold on to my theory that quince is the forbidden fruit.

    Calimyrna

    One of the most common fig variety is Calimyrna figs. This is the variety that I have in my backyard. They were originally known as Smyrna figs, which was the name of an ancient city in Turkey.

    When they began growing them in California, they changed the name to Calimyrna. These figs are green and turn lighter in color as they ripen. The sweet, nutty flesh on the inside is pink.

    Calimyna figs are delicious right off the tree but can be purchased dried as well. I use them to make Fig and Goat Cheese Pizza, Fig Preserves, Fig Cake, Fig Scones, and fig newtons.

    calimyrna figs

    Brown Turkey Figs

    Brown turkey figs have a rust-colored exterior, and a pale pink interior. Compared to most figs, they are milder in flavor and sweetness.

    I love figs, but I'm not crazy about Brown Turkey figs. However, Turkey Figs are perfect for baking, or to use for making jam.

    brown turkey figs

    Black Mission Figs

    Have you ever wondered where black mission figs got their name? Well, Spanish Franciscan missionaries are responsible for bringing this variety of figs to southern California.

    In 1769, the same year San Diego was founded, the figs were planted at the San Diego Mission. As a result, these figs became known as black "mission" figs.

    These figs have a dark, purplish-black exterior, and a strawberry-colored interior. This variety is very sweet and can be usually found both fresh, and dried.

    fig tree
    To learn about growing figs, check out this great article!
    preserved figs in a bowl

    Related Recipes

    • Favorite Fig Cake | Fig Bread Recipe
    • Fig Scones
    • Homemade Fig Newtons
    • Cardamom Fig Preserves Recipe

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page.

    You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

    candied figs in a blue bowl

    Candied Figs | Preserved Figs

    Decadent candied figs; perfect for when you need a touch of sweetness!
    4.77 from 13 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Cook Time: 2 hours
    Total Time: 14 hours
    Servings: 40 figs
    Calories: 86kcal
    Author: Hilda Sterner

    Ingredients

    • 3 cups water
    • 3 cups sugar
    • 3 fresh or dehydrated lemon slices
    • 1 tsp cardamom pods
    • ½ tsp whole cloves
    • 1 inches cinnamon stick
    • 3 pounds whole figs

    Instructions

    • Stir water and sugar in a medium-sized saucepan, over medium heat, until sugar is dissolved. Add the remaining ingredients, except the figs, and bring to a boil.
    • Place whole figs in a strainer and gently wash, then carefully drop individually into the saucepan.
    • Continue to boil over medium heat for 60 minutes.
    • Leave the figs to rest for at least 12 hours or overnight.
    • Bring the mixture to a gentle boil and allow to boil for 1½ to 2 hours. Leave the figs in syrup until completely cooled, or overnight.
    • Bring the mixture to a gentle boil and allow to boil for 1½ to 2 hours.
    • Leave the in syrup until completely cooled, or overnight.
    • Drain figs (retaining the syrup for other uses). Place drained figs on dehydrator trays, leaving plenty of space for air circulation. Set the temperature to 125. Dehydrate until desired texture or dryness is achieved.

    Nutrition

    Serving: 1fig | Calories: 86kcal | Carbohydrates: 22g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Fiber: 1g | Sugar: 21g
    Tried this Recipe? Pin it for Later!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    Reader Interactions

    Comments

    1. Joy joy says

      October 05, 2020 at 2:57 pm

      5 stars
      If I don’t add spices, just the sugar, without the lemon, will it still store pretty well? I wasn’t sure if the lemon helps for storing.
      I also want to know if I need to sterilize the mason jars and do a whole sterilization like when I am canning fig jam?
      Thank you.

      Reply
      • Hilda Sterner says

        October 05, 2020 at 5:25 pm

        Hi Joy,
        I've never made it without the lemon and spices, but yes, the lemon does help to preserve it. Always sterilize the jars before using them and process them in boiling water afterward if you're going to be storing them for a long time, especially if not refrigerated.

        Reply
      • Kylie says

        March 15, 2021 at 4:11 pm

        My recipe is almost identical except no spices and no lemon however mine does have vinegar, so I am guessing you need some type of acidity

        Reply
    2. Pat says

      September 12, 2020 at 12:24 am

      Hi
      I am insure how dry the figs need be and if not dry enough will they mold? Right now they are almost tar like thick and chewy but easily chewed. I love them at this point soft enuf to eat. JUst not sure

      Reply
      • Hilda Sterner says

        September 12, 2020 at 7:10 am

        Hi Pat,
        Yes, they should definitely be still soft enough to chew. I've never had them mold, but if you're worried about that, I would refrigerate them. Hope you enjoy them! 😉

        Reply
    3. Michelle says

      September 07, 2020 at 4:09 pm

      Hi Hilda. I'am about to start some candied figs from my tree I started from a pruning that a friend gave me from her tree. I very excited. I loved your recipe because of the spices you add. I am curious though about the baking soda soak. Some other recipes I looked did not do that. Is there a reason for that step?

      Reply
      • Hilda Sterner says

        September 07, 2020 at 5:04 pm

        Hi Michelle,
        I think you may have my recipe confused with another recipe that you might have looked at. I don't do the baking soda soak. I know you can soak the fruit in baking soda and water to remove pesticides, so maybe that's why they added that additional step? I'm sure that doesn't apply in your case. I hope you enjoy the candied figs. Let me know how it goes!

        Reply
    4. Laura Fehl says

      September 03, 2020 at 3:16 pm

      If you don't have a dehydrator, can you recommend an alternative method for drying the figs? Thank you!

      Reply
      • Hilda Sterner says

        September 03, 2020 at 5:55 pm

        Hi Laura,
        You can always dry them in the oven on the lowest setting that your oven has. I really can't suggest a time because I've always used a dehydrator, but I'd check them every 30 minutes until you reach the desired result. You can also dry them in the sun if you can keep the critters away.

        Reply
    5. Victoria says

      August 19, 2020 at 12:32 pm

      I always make fig preserves but looking for something different this year. I have a brown turkey tree and it produces quite well but I only get between 4-12 in a day and since figs don’t keep I always wash, quarter, and freeze them to collect for making a big batch of preserves. Wondering if I can do the same here (without quartering them of course)?

      Reply
      • Hilda Sterner says

        August 19, 2020 at 5:53 pm

        Hi Victoria,
        I've never tried this recipe with frozen figs, but I don't see why that wouldn't work. Especially since like you, I use frozen figs to make my jam with. It should definitely work!

        Reply
    6. lourdes guzman says

      July 26, 2020 at 2:26 pm

      I hvae both Calimyrna and brown turkey,but I love the latter better. Thank you for your recipes.

      Reply
    7. Donna Bath says

      April 03, 2020 at 7:47 pm

      Hi Hilda yes the syrup is thick and sticky. I think the figs are okay though, I have just put them in the dehydrator.
      Thanks for replying.

      Reply
      • Estelle says

        March 06, 2021 at 4:07 pm

        Is the recipe 3 whole lemons, sliced? Or 3 slices of lemon?
        Also, do you repeat the boiling and waiting 12 hours 3 times?? Or is this a typing error? I have my figs in the pot but they are not covered. Are they meant to be?

        Reply
        • Hilda Sterner says

          March 06, 2021 at 4:24 pm

          Hi Estelle,
          Thanks for your question. It should say 3 slices of lemon, I've also used dehydrated lemon slices in the past. And yes, it's a 3-day process. If you're in a hurry you can do it in two. You basically need to simmer them over low heat either uncovered or covered. However, you would want to cover them overnight. I hope that answers your question.

          Reply
    8. Donna says

      April 03, 2020 at 2:33 pm

      My syrup has become very dark. Have I burned it?

      Reply
      • HildaSterner says

        April 03, 2020 at 4:13 pm

        The syrup does get pretty dark. The texture of the syrup would be a better indicator of whether or not it was burned. If it still has a syrupy texture, then it's fine. If it's thick and sticky then it's probably burned. As long as the figs aren't scorched it should be ok to move on to the next step of drying them.

        Reply
    9. Rebecca says

      March 18, 2020 at 4:24 am

      I’ve got mine on the go in the pot at the moment. I figure as we isolate during the corona virus lockdowns here in Australia they will be a tasty treat. Do they require refrigeration? Is that the only way to store them? How long do they last? What else besides ice cream do you keep the syrup for? Thank you.

      Reply
      • HildaSterner says

        March 18, 2020 at 6:54 am

        Hi Rebecca,
        Definitely a nice treat during these crazy times! I haven't needed to refrigerate them. I just place them in jars and keep them in the pantry or somewhere cool. I've never had them go bad, and I've managed to make them last a year, so I think they should be fine. The only thing I can see happening is the sugar crystalizing a bit, but you can always wipe it off, or even give them a quick rinse. Another great use for the syrup would be to stir it in oatmeal, or hot cereal. Or pour it over my fig cake recipe or make a fig margarita with some frozen figs and the syrup... ooh that might be a future recipe on my blog! Have fun 🙂

        Reply
    10. Rhonda Lum says

      January 18, 2020 at 5:40 pm

      The figs are delicious but as I have a glut of them, how do I store the candy figs

      Reply
      • HildaSterner says

        January 18, 2020 at 6:04 pm

        Hi Rhonda,
        I store mine in canning jars and refrigerate them. I have also stored the jars in the pantry and frozen the figs in Ziploc bags. They last for months!

        Reply
    11. Kathy Fisher says

      November 15, 2019 at 7:45 pm

      5 stars
      These candied figs are great. I'm a long time fig lover. I didn't know until reading your blog that our 3 fig trees in Calif. were mission figs. It's been 16 years since since we moved to Montana. I miss those fig trees. Having some of these candied figs is such a special treat.

      Reply
    12. maria akermann says

      October 29, 2019 at 1:56 pm

      where online can i buy whole BIG misson figs..

      Reply
      • HildaSterner says

        October 29, 2019 at 4:37 pm

        Hi Maria,
        I guess it depends where you live. A good place to check is at Farmers Markets, Organic Markets, and Costco.

        Reply
    13. Sabrina says

      July 29, 2019 at 5:57 am

      I am about to try you Fig Bread recipe. Thank you so much for the wonderful story to go along with the recipe. It made it so very special and is the reason I chose your recipe to try. Thanks for the lesson in types of gigs. I have the brown turkey figs and also another type which are also brown with pink flesh, much sweeter and they are huge...three times larger!! Not sure what kind these are.

      Reply
      • HildaSterner says

        July 29, 2019 at 6:19 am

        Thanks for your lovely comment. I really appreciate it! The description of your figs is making me drool! I'm currently away from my figs (in Montana) but from what I hear from my daughter, they are not ripening at all this year. I'm hoping there's nothing wrong with my tree. Have a great day!

        Reply

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    Hi, I'm Hilda!

    I'm the creator of Hilda's Kitchen Blog and the author of Mom's Authentic Assyrian Recipes.

    Are you looking for a little inspiration and perhaps some new recipes? Then let me show you how to use unique ingredients to make delicious ethnic dishes.

    More about me →

    Get My Cookbook!

    cook book on a wooden board

    Cinco De Mayo

    • Mexican Carne Asada Marinade
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    • Elote in a Cup | Mexican Street Corn
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    Featured On

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    • Marinated Sumac Onions Recipe
    • Jerusalem Artichoke Recipe (Pickled Sunchokes)
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    • Candied Figs | Preserved Figs
    • Easy Date Syrup/Date Molasses Recipe
    • Cabbage Dolma (Dolma't Chalama)

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