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“This recipe appeared in the local paper a few years ago and the original recipe came from a woman named Bulah Baker. It is fabulous.”
1hr 20mins
3 pints

Ingredients Nutrition

  • 6 cups ripened figs
  • 3 cups sugar
  • 3 cups water
  • 2 medium navel oranges, thinly sliced (do not peel, but cut off and discard the ends)
  • 2 lemons, thinly sliced (do not peel, but cut off and discard the ends)


  1. Wash and drain the figs. Cut off the stems and coarsley chop. (The original recipe leaves the figs whole, but pierced with a fork.).
  2. Cook the water and sugar over medium heat until the sugar dissolves and the mixture comes to a full, rolling boil. Boil uncovered for 40-45 minutes over medium heat, stirring often. (Syrup should "sheet" from the back of a spoon.
  3. Pour figs, orange and lemon slices into the hot bubbling syrup. (The ratio is one cup sugar and one cup water to 2 cups figs.) Boil over medium heat, stirring gently, for 30-35 minutes. (The length of time depends on personal preference for thickness of the syrup.).
  4. Spoon into 3 pint-sized, sterilized canning jars, to within 1/4 inch from the top. Wipe the rims. Cover with metal lids and screw on the band. refrigerate or process for 10 minutes in a boiling bath.

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