• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Hilda's Kitchen Blog

menu icon
go to homepage
  • Recipes
  • Book
  • About
  • Resources
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Book
    • About
    • Resources
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • Recipes
    • Book
    • About
    • Subscribe

    You Are Here Home » Sweets Recipes

    Published: Aug 17, 2018 Updated: May 3, 2022 by Hilda Sterner | This post may contain affiliate links 35 Comments

    Candied Figs | Preserved Figs

    Sharing is caring!

    4544 shares
    • Share362
    • Yummly
    • Tweet
    Jump to Recipe Jump to Video Print Recipe
    candied figs in a blue bowl pin

    Whole figs are simmered in syrup spiced with cinnamon, cloves, and cardamom until delectable. The Candied Figs (also called Preserve Figs and Glacé Figs) are then dried on a dehydrator until candied. Preserve Figs can be added to fig bread, charcuterie boards, or enjoyed as is!

    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 ice cream. You can also 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

    STEP 1: Stir water and sugar in a medium-sized saucepan and simmer over medium heat, until sugar is dissolved. Add lemon slices, cardamom pods, whole cloves, and cinnamon stick, and bring to a boil.

    figs in a pot of syrup

    STEP 2: Place whole figs into a strainer and gently wash them. Carefully plop figs, one by one, into the saucepan. Simmer the figs and the syrup for 1-½ hours.

    preserved figs in syrup called candied figs

    STEP 3: Rest figs for at least 12 hours or overnight. This will allow the figs to absorb the flavor of the syrup.

    Day Two (or 12 hours later)

    STEP 4: Bring the syrup to a simmer for the second time. Simmer the figs for 1-½ hours. Allow the figs to rest in the syrup for another 12 hours or overnight.

    candied figs in syrup known as candied figs

    PRO TIP: If the syrup gets too thick, you can add additional water, but just enough to bring the syrup back to a syrupy consistency. You don't want to water down the syrup too much.

    Day Three (or 12 hours later)

    STEP 6: Drain the figs and retain the syrup for other uses. Place figs on dehydrator trays, leaving plenty of space for air circulation. Set the temperature to 125. Dehydrate until the 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 varieties 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.

    Calimyrna 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.

    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

    Pro Tips

    • To avoid burning the figs, make sure the heat isn't too high and that you keep an eye on the figs as they're simmering.
    • If the syrup gets too thick, you can add additional water, but just enough to bring the syrup back to a syrupy consistency. You don't want to water down the syrup too much.
    • Store the candied figs in mason jars and keep them refrigerated for up to 6 months.

    Related Recipes

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

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, 4294 TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    candied figs in a blue bowl

    Candied Figs | Preserved Figs

    Decadent candied figs; perfect for when you need a touch of sweetness!
    4.81 from 21 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Cook Time: 3 hours
    Total Time: 1 day
    Servings: 40 figs
    Calories: 86kcal

    Ingredients

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

    Instructions

    • Stir water and sugar in a medium-sized saucepan and simmer over medium heat, until sugar is dissolved. Add lemon slices, cardamom pods, whole cloves, and cinnamon stick and bring to a boil.
    • Place whole figs into a strainer and gently wash them. Carefully plop figs, one by one, into the saucepan. Simmer the figs and the syrup for 1-½ hours.

    Day 2 (or 12 hours later)

    • Bring the syrup to a simmer for the second time. Simmer the figs for 1-½ hours. Allow the figs to rest in the syrup for another 12 hours or overnight.

    Day 3 (or 12 hours later)

    • Drain the figs and retain the syrup for other uses. Place figs on dehydrator trays, leaving plenty of space for air circulation. Set the temperature to 125. Dehydrate until the glace figs have the desired texture.

    Notes

    • To avoid burning the figs, make sure the heat isn't too high and that you keep an eye on the figs as they're simmering.
    • If the syrup gets too thick, you can add additional water, but just enough to bring the syrup back to a syrupy consistency. You don't want to water down the syrup too much.
    • Store the candied figs in mason jars and keep them refrigerated for up to 6 months.
     

    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? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    More Sweets Recipes

    • Cheese Kunafa Recipe (Kunefe)
    • Date And Walnut Cake
    • Halloween Chocolate Covered Oreos
    • Canning Apple Pie Filling

    Sharing is caring!

    4544 shares
    • Share362
    • Yummly
    • Tweet

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




       

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Lillian Miranda says

      September 27, 2022 at 9:04 pm

      Excellent , thank you

      Reply
    2. Julie says

      September 08, 2022 at 11:09 am

      5 stars
      Can you store them in the juice in jars too?

      Reply
      • Hilda Sterner says

        September 08, 2022 at 3:01 pm

        Hi Julie, You most definitely can!

        Reply
        • Julie says

          September 14, 2022 at 4:45 pm

          5 stars
          Thank you for the reply. I picked the dried figs off the tree on our ranch and then followed your recipe. I also made a batch with the mulling spices and added Usquaebach Whisky. I took the not so perfect ones and turned them into jam.
          Thank you so much for your recipe!

          Reply
          • Hilda Sterner says

            September 15, 2022 at 11:17 am

            Hi Julie, thank you for the review. Also, I like the way you think!

            Reply
    3. Johnna says

      July 08, 2022 at 9:51 pm

      Getting ready to put these in the dehydrator (tomorrow day 3) and I understand you say to dehydrate at 125 until desired texture....how long does it take to reach your desired texture? Just looking for an idea of the length of time needed.

      Reply
      • Hilda Sterner says

        July 08, 2022 at 10:18 pm

        Hi Johnna, It's been years since I've prepared candied figs since I don't have access to them anymore. I'm sorry to say that I don't remember the exact time I dried them on the dehydrator but it's really a matter of preference. Some people even skip this step and just can them in the syrup. However, if you just want to add the figs into a jar and enjoy them as a snack on occasion, you can dehydrate them. I'm thinking no more than a few hours but I would keep an eye on them and try one every now and then until you like their texture. I hope that helps!

        Reply
    4. Gregg Gerst says

      September 17, 2021 at 10:33 am

      I'm so confused.... if I want to can my figs and put them in the pantry, do I go through the drying process or do I just can them in their syrup?

      Reply
      • Hilda Sterner says

        September 17, 2021 at 12:03 pm

        Hi Gregg, This recipe is specifically for drying figs, which are eaten like candy, one at a time. If, however, you wanted to can them in syrup you can skip the 3-day process of reducing the syrup and drying the figs and can them the first day. I hope that helps.

        Reply
    5. 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
    6. 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
    7. 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
    8. 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
    9. 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
    10. 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
    11. 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
    12. 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
    13. 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
    14. 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
    15. 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
    16. 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
    17. 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

    Primary Sidebar

    profile photo-Hilda

    Hi, I'm Hilda! I'm the creator of Hilda's Kitchen Blog, author of Mom's Authentic Assyrian Recipes, and a recipe contributor to Brian Baumgartner's Seriously Good Chili Cookbook (AKA Kevin Malone, from The Office).

    Are you looking for a little inspiration in the kitchen? Let me show you how to use unique ingredients to make tasty meals for your family! more about me →

    Get My Cookbook!

    cook book on a wooden board

    Healthy Salads

    • Zesty Quinoa Salad with Pomegranate Dressing
    • Tabouli (Tabbouleh) Salad Recipe
    • Green Goddess Salad Recipe
    • Oil and Vinegar Coleslaw
    • Roasted Beetroot Salad With Walnuts And Feta
    • Lebanese Fattoush Salad

    Check Out My Etsy Shop!

    montana healing salves logo

    Game Day Appetizers

    • Smoked Salmon Dip Recipe
    • Traeger Smoked Potatoes (with oven instructions)
    • How To Make An Easy Charcuterie Board
    • Smoked Cream Cheese (2 Ways)
    • Keto Jalapeno Poppers with Bacon
    • Chicken Chips: A Keto Chicken Thigh Recipe

    Featured On

    featured on

    Subscribe to Get my Latest Recipes!

    Privacy Policy

    Stay Connected

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Footer

    ^ back to top

    About

    • About Me
    • My Etsy Shop

    Policies

    • Privacy Policy
    • Accessibility Policy
    • Photo & Content Sharing Policy

    LET'S CONNECT!

    • Contact Page
    • Work with Me

    As an Amazon Associate, I earn a small percentage from qualifying Amazon purchases.

    Copyright © 2023 • Hildas Kitchen Blog • All rights reserved