Freezing Figs

varies by quantity servings Prep: 15 m Cook: PT0M Total: 15 m Beginner
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Figs are plentiful in Louisiana during the end of June and early part of July. When picking figs be sure to cover all exposed skin and wear gloves if possible as the milky juice of a fig can make you real itchy. Preserve your fresh figs with sugar or syrup for use in desserts, cakes, and preserves throughout the year.

Ingredients

varies by quantity servings
  • 1 cup sugar
  • 5 cups sliced or cut up figs

Step-by-Step Instructions

  1. One cup of sugar to 5 cups of sliced or cut up figs give the best result. First chill figs to make them easy to peel (if you wish to peel them). Slice and mix with sugar thoroughly and then quick freeze.
  2. If you would rather use sugar syrup for freezing figs, use 1 quart of water to 1 cup sugar in making syrup. Chill before pouring over figs. Leave 1 to 1 1/4" head space for figs packed in syrup.
  3. When freezing fresh figs, any texture or flavor changes can be remedied by cooking. Enclose whole figs in plastic and freeze up to several months. To use, thaw a few minutes until soft enough to halve; simmer in sweet or savory liquid to thoroughly penetrate flesh.
  4. Or cook fresh figs with some sugar, then puree and freeze for use in desserts like fig ice cream, fig cakes, or fig preserves.

Common Problems and Solutions

Q: Why do my frozen figs turn mushy when thawed?

A: This is normal - frozen figs will have a softer texture than fresh. That's why they're best used in cooked applications like preserves, cakes, or ice cream rather than eating fresh. The sugar coating or syrup helps preserve texture.

Q: Do I have to peel the figs before freezing?

A: No, peeling is optional. Chilling them first makes peeling easier if you choose to do it, but you can absolutely freeze figs with the peel on, especially if you'll be cooking them later.

Tips and Techniques

Leave proper headspace (1 to 1 1/4 inches) when using the syrup method to allow for expansion during freezing. For best results, use frozen figs within 6-8 months.

Ingredient Substitutions

  • white sugar: honey or light corn syrup

Equipment Needed

  • freezer-safe containers or bags
  • large mixing bowl
  • knife and cutting board

Historical Context

Fig trees thrive in South Louisiana’s climate and nearly every old homestead had at least one tree. Learning to preserve the short-season harvest was a necessity, and freezing became popular once home freezers were common in the 1950s and 60s.