Fig Syrup Recipe - How to Make Fig Syrup | Hank Shaw (2024)

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Fig syrup is a great way to use lots of figs, which happens when you have a fig tree, or live where they grow wild. Here’s how to make it.

I first made fig syrup years ago, after several people suggested that this would be a good use the avalanche offigs I get every year. It is, and there are several ways to make it.

Your primary enemies are fig seeds. Syrup should be seed-free, but fig seeds are minute, like a strawberry, so they must be dealt with.

The easiest way to make a clear syrup is to simmer the figs in water, strain, then add sugar and cook down to the consistency you want. You can do this by simmering (my preferred method), or by steeping them overnight.

You can also push cooked figs through a food mill, then let the mix strain through cheesecloth or a jelly bag. This method makes a better syrup, but it’s harder.

(Got raspberries or blackberries? Make blackberry syrup. Elderberries? Make elderberry syrup.)

What to do with it? Pancakes spring to mind, as would a drizzle over ice cream, cakeor sweet bread. Maybe add it to a pan sauce for venison or other game, or even put it in your coffee. It’s syrup, after all — and a pretty one, witha beautifulgarnet color that’s loaded with fig flavor.

For the record, I use Mission figs, because that’s what sort of tree I have. Any variety of fig will work — brown turkey is another great choice — and the color of your syrup will reflect that.

Once made, fig syrup is shelf stable. I’ve kept it in the pantry for more than a year.

Another great use for lots of figs is to make fig bread or fig jam. My jam uses a bit of ouzo for a Greek touch.

If you liked this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below; I’d love to hear how everything went. If you’re on Instagram, share a picture and tag me athuntgathercook.