Whole figs, simmered in syrup spiced with cinnamon, cloves, and cardamom until they're delectable and taste similar to Fig Preserves. The Candied Figs (also called Preserve Figs and Glacé Figs) are then dried on a dehydrator until perfectly candied. Preserv Figs can be added to fig bread, Charcuterie Boards, and used in baking.
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.
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.
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.
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.
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.
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.
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.
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
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Candied Figs | Preserved Figs
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.
Gregg Gerst says
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?
Hilda Sterner says
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.
Joy joy says
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.
Hilda Sterner says
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.
Kylie says
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
Pat says
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
Hilda Sterner says
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! 😉
Michelle says
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?
Hilda Sterner says
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!
Laura Fehl says
If you don't have a dehydrator, can you recommend an alternative method for drying the figs? Thank you!
Hilda Sterner says
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.
Victoria says
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)?
Hilda Sterner says
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!
lourdes guzman says
I hvae both Calimyrna and brown turkey,but I love the latter better. Thank you for your recipes.
Donna Bath says
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.
Estelle says
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?
Hilda Sterner says
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.
Donna says
My syrup has become very dark. Have I burned it?
HildaSterner says
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.
Rebecca says
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.
HildaSterner says
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 🙂
Rhonda Lum says
The figs are delicious but as I have a glut of them, how do I store the candy figs
HildaSterner says
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!
Kathy Fisher says
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.
maria akermann says
where online can i buy whole BIG misson figs..
HildaSterner says
Hi Maria,
I guess it depends where you live. A good place to check is at Farmers Markets, Organic Markets, and Costco.
Sabrina says
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.
HildaSterner says
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!