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“This recipe is from Saveur. Preserving figs in citric acid ( I used lemon juice) and brandy helps prevent the growth of microorganisms in the fruit and boiling the mixture in canning jars produces an airtight seal. If you have leftover fig syrup when you are finished canning, strain and refrigerate it to drizzle over ice cream or to stir into iced tea. This recipe using a boiling water bath for canning. There are many good instructional sites on Recipezaar if you are unfamiliar with this type of canning.”
4 pints

Ingredients Nutrition

  • 2 lbs dried figs, soaked in water and refrigerated overnight (preferably calimyrna)
  • 1 13 cups sugar
  • 1 14 cups brandy
  • 1 teaspoon citric acid


  1. Drain the figs, then transfer to a 4 quart saucepan and cover with 6 cups of water. Bring water to a boil over high heat and cook for 15 minutes. Add the sugar, stirring with a wooden spoon to combine and return to a boil; boil for 2 minutes. Add 1 cup brandy. Bring mixture back to a boil, then remove from heat and set aside.
  2. Using a slotted spoon, remove figs from saucepan and pack into sterilized 1 pint canning jars. Pour syrup over leaving 1 inch head space. Wipe rims and screw canning bans on tightly.
  3. Boil in water bath for 20 minutes. Turn off heat and let sit for 5 minutes. Remove from water and let cool and check seals.

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