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Fig Syrup Recipe

This luscious Fig Syrup made with fresh and dried figs, sugar, and a touch of vanilla is perfect for desserts and breakfast treats.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 8 servings
Calories: 70kcal
Author: Lucy Brewer

Ingredients

  • 1 cup dried figs, chopped
  • 1 cup fresh figs, chopped
  • 1 cup granulated sugar
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice

Instructions

  • Add all the ingredients to a saucepan set over a medium heat.
    A saucepan containing chopped figs immersed in liquid, placed on a light pink surface with a wooden spoon nearby.
  • Bring to a boil stirring continuously.
  • Once boiling, turn the heat down to very low and cook for 20 minutes or until the figs have broken down and the mixture has thickened and looks syrupy.
    A saucepan filled with a dark, chunky mixture, possibly a simmering chutney or sauce, sits on a light pink surface next to a folded purple cloth.
  • Allow the syrup to steep in the pan for 30 minutes to 4 hours.
  • Set a fine mesh strainer over a bowl and strain the mixture into it. Use the back of a spoon to squeeze the mixture from the figs.
    A wooden spoon resting on fig jam in a metal strainer over a pink surface with a mauve cloth nearby.
  • Transfer to a glass jar with a lid. The fig syrup will keep for 2 weeks in the refrigerator.
    A glass jar filled with fig syrup and a spoon inside, placed on a light surface with a potted plant and fresh figs in the background.

Notes

  • This is a refrigerator recipe and has not been tested for longevity or canning. Therefore it will not keep any longer than 2 weeks.
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