Preserving the Season: Figs

Emily Han
Emily Han
Emily Han is a Los Angeles-based recipe developer, educator, herbalist, and author of Wild Drinks & Cocktails and co-author of Wild Remedies. For recipes and classes, check out her personal site.
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updated May 2, 2019
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Oh, beautiful figs! How we wish the season would last all year long. Fortunately, figs do make scrumptious jams and other preserved foods. Here are a few ways to capture the season before it ends…

• Figs in brandy – For boozy fruit that you can use in both sweet and savory dishes, try Eugenia Bone’s recipe at Edible Austin … or just fill a clean jar with halved or quartered figs, cover with brandy, and refrigerate.

• Dried figs – Even if you don’t have a dehydrator, you can still dry figs in the oven (advice at The Telegraph) and then use them to make appetizers like Fig Salami and Spanish Fig & Almond Balls.

• Fig jam – A versatile pantry staple that’s lovely with toast, cheese boards, and even sauces. Find canning recipes at the National Center for Home Food Preservation or try the refrigerator fig jam at Food & Wine.

• Fig chutney – Plan ahead and prepare this savory-sweet chutney for your Thanksgiving and holiday dinners. (It would make a fantastic host/hostess gift, too!) We like Culinate‘s recipe with vinegar, cranberries, and warm spices.

• Pickled figs – This is something we haven’t tried yet but we are so intrigued! Check out the recipes at the National Center for Home Food Preservation and Put Up Or Shut Up!‘s version with balsamic vinegar.

What is your favorite way to preserve figs?

Related: Farmers’ Market Report: Figs

(Images: Emily Ho)

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