Candied Figs | Preserved Figs
Decadent candied figs; perfect for when you need a touch of sweetness!
Cook Time3 hours hrs
Total Time1 day d
Course: Dessert
Cuisine: American
Servings: 40 figs
Calories: 86kcal
- 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
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)
Day 3 (or 12 hours later)
- 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.
Serving: 1fig | Calories: 86kcal | Carbohydrates: 22g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Fiber: 1g | Sugar: 21g