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Fig Preserves

Fig Preserves

A few days ago, my husband came home with a large box filled with wonderful figs, so I started thinking what I could do with such quantity. Of course, the very first thing we did was to have them fresh, and let me tell you, they were absolutely amazing! I think that one of the best ways to make good use of fresh figs is by making preserves, which can be enjoyed all-year round, or at least, making a fairly good amount to have at home and give the rest away to relatives and friends.

The combination of black figs and Earl Grey tea is incredible, not only because of the deep red color the syrup gets, but also because of its flavor.

You can also use white or green figs, though the syrup will not have the same deep color. 

They are delicious with ice cream, panna cotta, whipped cream, a plain vanilla cake or some nice cheese.

I will be so happy next winter when I feel like having a sweet treat, open the pantry and find a jar of fig preserves!

When choosing figs for this recipe, they should not be completely ripe, otherwise they will come apart while cooking.

If you are searching for more fig recipes, you can check out the Fig Tart.

If you try out these Fig Preserves, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!

Fig Preserves


  • 700 gr figs
  • 2 1/2 cups sugar
  • 2 1/2 cups water
  • 2 Earl Grey tea bags
  • 2 bay leaves
  • 1 cinnamon stick (optional)
  • 3 Lemon peel
  • 2 tbsp lemon juice


  • Prick each fig with a toothpick or small knife.
  • In a pan, place the sugar, water, tea bags, cinnamon, lemon peel and juice. Bring to a boil over medium-high heat. Lower the heat and simmer for 5 minutes.  Add figs and simmer for 25-30 minutes, or until tender. 
  • Remove figs with a slotted spoon and transfer them to jars. Remove tea bags, cinnamon, lemon peel and bay leaves from the syrup. If the syrup is not thick enough, cook for another 10 minutes over medium-low heat until it thickens. Then pour it into the jars to cover the figs, top with lids and seal tightly. 


To make the preserves last longer, sterilize the jars, add the figs, fill with the syrup to within 1-inch from the top. Seal the jars and place them in a hot water bath. Bring to a boil, then lower the heat and simmer for 15 minutes. Turn off the heat and leave the jars in the hot water for 2 minutes. Carefully, remove the jars and place them on a baking sheet. Let them cool for at least 6 hours and then they are ready to be stored.
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Hi, my name is Elina!

In this web site, I want to share with all of you all the things I love and enjoy cooking for my family and friends.

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