Sweet, juicy figs are in season in January-February here in Australia. I found that it's handy to have a list of canning recipes to use figs in when you buy in bulk or have excess that you have grown if you're lucky enough to have a fig tree! Especially as they don't last long once picked ... I've put together a list of canning (preserving) recipe ideas below that use figs, to inspire your next canning creation!
Can ripe, firm figs whole in syrups or make them into jams and sauces as they are higher in pectin than soft figs.
Flavour
partner/s:
- almonds
- apple
- balsamic vinegar
- cinnamon
- ginger
- honey
- lemon
- lime
- oranges
- raspberries
- rosemary
- vanilla
- walnuts
Pureed:
- According to the USDA, figs are not recommended to be pureed as they become too dense for the heat to penetrate during processing and thus are not shelf stable.
Whole:
- Figs in Light Syrup
- Whole Figs in Earl Grey Syrup (with Brandy)
Halves / Sliced / Diced:
- Fig Preserves
- Pickled Figs
Jams, Jellies & Conserves
- Apple Cinnamon Fig Jam
- Cinnamon Honey Orange Fig Jam
- Fig Amaretto Jam
- Fig Apple Jam
- Fig Ginger Conserve
- Fig Ginger Honey Jam
- Fig Ginger Jam
- Fig Jam
- Fig Lime Jam
- Fig Orange Jam
- Fig Orange Liqueur Jam
- Lemon Honey Fig Jam
- Lemon Rosemary Fig Jam
- Raspberry Fig Honey Jam
- Rhubarb Fig Jam
- Spiced Fig Apple Jam
- Tomato Caramelised Onion Fig Jam
- Vanilla Balsamic Fig Jam
- Vanilla Fig Jam
Other:
- Chocolate Fig Sauce
- Chocolate Raspberry Fig Sauce
- Dried Figs (dehydrated)