Fig Honey

Fig Syrup Preparation (13) (Small)

Well I never did!  This one`s wonderful.  Prepare to get sticky though!


A pan full of fresh, very ripe figs



I`ve uncovered a couple of different procedures, all giving similar, if not the same, results.  The first procedure discarded the first dose of hot water, which I considered unnecessary as it appeared I was discarding sweet water which could become syrup.  I opted for a different one:

Choose the ripest figs, making sure they are not worm riddled. Wash them under running water and strain.  Pop into a large saucepan and pour over boiling water to cover completely the surface of the figs.

Fig Syrup Preparation (1) (Small)

Bring to a rolling boil on the hotplate.  Turn the temperature to number 1, put the lid on the saucepan.  Make sure you keep the level of the water above the figs, adding boiling water as needed from the kettle. Boil for at least two hours and turn off the heat, leaving the pan on the hot plate.  Leave for 24 hours.

Fig Syrup Preparation (5) (Small)

Strain through a muslin cloth, retaining the liquid. Gather up the fig pulp and place into an old pillow case.  Hang the pillow case over a bowl, allowing the remaining liquid to drip through, helping it along by squeezing the figs.  Add this juice to the previously strained juice in the saucepan and begin to reduce on a high heat.  Keep boiling until the liquid is reduced by half, at this point, reduce the heat to medium, continue simmering.  De-foam as it accumulates.

Fig Syrup Preparation (6) (Small)

It is ready when it coats the back of the spoon.  As it cools, it will thicken more.  If it is too thick, you can add a splash of water, reboil for a couple of minutes and leave again to cool.

Place into sterilized jars.  Refrigerate only after opening.

A wonderful natural sweetener, can be used in baking, salad dressings, super drizzled over plain yogurt, ice cream, stirred into hot milk.

Any type of figs can be used.  Apparently dried will work too, I`ve yet to try though.