Fig Syrup

1 pint servings Prep: 15 m Cook: 20 m Total: 35 m Intermediate
5.0/5 (1)
Fig Syrup
This homemade fig syrup made from fresh figs is so good with pancakes, biscuits and waffles. Ces’t Bon!! Make extra and can for later.

Ingredients

1 pint servings
  • 1 cup pureed figs
  • 1 to 1 1/2 cups sugar
  • 1/4 cup Karo or corn syrup
  • 1/2 to 1 teaspoon Watkins butter flavorings

Step-by-Step Instructions

  1. The first step to making the syrup is to cook the figs. Biggest question is how much sugar to use. Here is a fairly good ratio - 1 part figs to 1/2 part sugar (volume/volume).
  2. Prepare and cook the figs until softened, about 10-15 minutes. The figs will release juices and combine with the sugar to make a syrup. Measure out the amount of figs needed and use the syrup to puree the figs.
  3. In a heavy pan place 1 cup pureed figs, 1 to 1 1/2 cups sugar, and 1/4 cup Karo syrup. Bring to a full rolling boil and then boil for one more minute.
  4. Remove from heat and add the butter flavoring. Place in small canning jars and seal. Process in hot water bath for 15 minutes.

Common Problems and Solutions

Q: How do I know when the figs are cooked enough before pureeing?

A: The figs should be softened and releasing their juices, usually after 10-15 minutes of cooking with sugar. They'll look jammy and break apart easily with a spoon.

Q: Can I use less sugar?

A: While you can reduce the sugar slightly, keep in mind that sugar acts as a preservative in canning. For safe canning, don't go below the 1:2 ratio of figs to sugar. For immediate use without canning, you can use less.

Q: What if my syrup is too thick or too thin?

A: If too thick, add a tablespoon of water and reheat gently. If too thin, boil for an additional minute or two to concentrate the syrup. Remember it will thicken slightly as it cools.

Tips and Techniques

Use a heavy-bottomed pot to prevent scorching, and stir frequently while bringing the mixture to a boil. The butter flavoring adds a rich depth that complements the figs beautifully - don’t skip it!

Ingredient Substitutions

  • Karo corn syrup: Light corn syrup or cane syrup
  • Watkins butter flavoring: Vanilla extract or maple flavoring
  • Fresh figs: You could use fig preserves as a base

Equipment Needed

  • Heavy-bottomed pot or saucepan
  • Blender or food processor for pureeing
  • Canning jars with lids and rings
  • Large pot for water bath canning
  • Jar lifter and canning funnel (helpful but not essential)

Historical Context

Fig trees thrive in South Louisiana’s climate, and preserving figs as syrup, preserves, or jam has been a tradition for generations. This allows families to enjoy the brief fig season throughout the year.