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 in a dehydrator until candied. Preserve Figs can be added to fig bread, a fall charcuterie board, or enjoyed as is!
So what are preserved figs or candied figs? Crystallized fruit, or glacé fruit, is when whole fruit, pieces of fruit, or peels, 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 fig syrup (once you strain the candied figs) over the ice cream if you're really brave!
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😍 Why You'll Love This Recipe
- Candied figs taste amazing!
- They're easy to prepare and can be enjoyed in a variety of ways!
- Candied figs make great gifts to any fig or candied fruit lover!
🍐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.
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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
If you enjoy this candied figs recipe, be sure to try candied orange slices too!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
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📖 Recipe
Candied Figs (Preserved Figs)
Equipment
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 6-quart Dutch oven 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.
Nicole says
Hi! Just wanted to say I made my fist batch of these over Labor Day weekend and really loved it! My 5 fig trees are producing like crazy right now so I'm planning on making some more of these next weekend...maybe playing with the spices for some variety (though I love them "as is"). The syrup is wonderful too and I'll be using that on some ice cream. Thank you for the clear and easy to follow (and delicious!) recipe.
Hilda Sterner says
5 fig trees? That's outrageous, and I'm totally jealous!!! But seriously, enjoy and thank you so much for coming back and leaving a review!
Rebeca Berberyan says
delicious figs i just made them yesterday
Hilda Sterner says
Thank you! Enjoy!
michelle malley says
delicious, many thanks.
Hilda Sterner says
Thank you, enjoy!
Lillian Miranda says
Excellent , thank you
Julie says
Can you store them in the juice in jars too?
Hilda Sterner says
Hi Julie, You most definitely can!
Julie says
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!
Hilda Sterner says
Hi Julie, thank you for the review. Also, I like the way you think!
Johnna says
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.
Hilda Sterner says
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!
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!