Brandied Preserved Figs

Prep Time
Cook Time
2d 6h
Ready In

"I have a fig tree - not yet enough to make this but maybe next year - thought this would make wonderful holiday gifts or to add to a Christmas basket. Recipe source: Cooking Light (October 2016) Prep and cooking time is mostly standing time and simmering time -- active time is very little about an hour or so. Makes 4 pints and can be stored in a cool dry place for up to one year."

Original recipe yields 24 servings


  • Serving Size: 1 (85.9 g)
  • Calories 154.8
  • Total Fat - 0.2 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 0.9 mg
  • Total Carbohydrate - 40 g
  • Dietary Fiber - 1.6 g
  • Sugars - 38.3 g
  • Protein - 0.4 g
  • Calcium - 20.1 mg
  • Iron - 0.2 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0 mg

Step 1

Wash figs a few at a time by dipping in a large bowl of cool water; drain in a single layer on a thick towel. Place figs in a single layer in a large wide stockpot or saucepan; cover with sugar and chill overnight or up to 2 days.

Step 2

Place pan over low heat and bring to a simmer without stirring (1 hour and 45 minutes) DO NOT LET MIXTURE COME TO A BOIL. Partially cover pan; simmer for 10 minutes or until figs begin to soften. Remove from heat; cover completely and let stand 8-12 hours. Return pan to low heat, and repeat process twice, reducing stand time to 4 hours after last simmer.

Step 3

Return fruit to a simmer; carefully spoon hot fruit evenly into 4 or 5 hot, sterilized 1 pint canning jars, reserving syrup in pan.

Step 4

Bring syrup in stockpot to a boil over medium heat, skimming if necessary. Remove from heat; stir in brandy.

Step 5

Cover fruit with hot syrup, filling to 1/2 inch from top; remove air bubbles; wipe jar rims. Cover jars immediately with their metal lids and screw-on bands. Process in boiling water bath for 10 minutes.

Tips & Variations

No special items needed.