Homemade fig jam - recipes for preparing figs for the winter. Fig preparations for the winter Algorithm for making fig jam

When fresh, ripe figs cannot be stored for long periods of time. That is why, if you want to enjoy sweet and juicy fruits, you will have to learn how to prepare them for future use. Our article will help you with this.

(fig tree, fig tree) is perhaps the most ancient cultivated plant on earth. It was its leaves, according to the Bible, that became the first “clothing” of Adam and Eve. Initially, this plant was usually grown in the gardens of Arabia, after which the fashion for it spread to other countries. In Ancient Greece, for example, the fruits of this tree were part of the diet of athletes and philosophers. The fruiting season for figs is not so long, so many ways to store them have been invented.

How are figs harvested?

Figs bear fruit twice - in July and September(times may vary slightly depending on the variety or region of growth). Each time, only fully ripened fruits are to be harvested. The work is carried out manually, starting in the morning, always wearing closed clothes. This immutable requirement is explained by the peculiarity of this plant - on the hairs that dot the leaves on the back side, under the influence of the sun a special substance is formed that strongly skin irritant. Place the harvest in a small container. Fresh figs are stored for no longer than six hours, preferably in the refrigerator or in a cool place - the juicy pulp begins to deteriorate very quickly.

Dried figs

Hand-picked figs are hung in the open air under a canopy in the form of a kind of “beads”, the stalks of each berry are pierced and strung on a thread.

Many people prefer to dry their figs by laying them out on a flat surface and placing them outdoors in a sunny location. The berries are always laid out with the “eye” (the hole at the top of the berry) facing up, or they are cut and the halves are placed together.

There is also a “sweet” method, which involves the use of hot syrup. Each berry is dipped into it (literally for a few seconds), after which the figs are laid out on sieves or on grates and dried over gas or under sun rays.

Frozen figs

This harvesting method is not so popular - judging by the reviews, dark figs are more suitable for freezing. It is pre-washed, dried, placed in bags, which are given a flat shape, sealed and frozen.

Fig jam

Sugar – 1.3 kg
Water – 1.5 tbsp.
Figs – 1 kg
Citric acid – 0.5 tsp.

Pre-cook the syrup, carefully add figs soaked for 5 minutes in hot water and leave for a day in a cool and dark place. After this, the syrup is drained, boiled, the berries are added again and simmered over low heat until full readiness. Before completing the process, add to the jam citric acid. The finished product is poured into jars and sealed.

Fig jam

Sugar - 7.5 tbsp.
Figs – 1 kg
Lemon juice – 0.5 tbsp.
Liquid pectin – 150 ml

The figs are washed, chopped, mixed with sugar, mixed well, brought to a boil over high heat and cooked for another minute. Then the mixture is removed from the stove, pectin is added, mixed well, the foam is removed and placed in prepared jars. The product is sterilized (0.5 l - 7 minutes) and rolled up.

Fig jam

Sugar – 700 g
Lemon – 1 pc.
Peeled nuts – 0.5 tbsp. (not necessary)
Figs – 1 kg

Figs and lemon are washed and passed through a meat grinder (citrus is used together with the skin, but the seeds must be removed). The mass is placed in a cooking basin, sugar and crushed nuts are added, put on low heat, boiled for 20-40 minutes (depending on the desired thickness), and then put into jars and sealed. The product is well wrapped and allowed to cool.

Fig compote

Sugar - 300-400 g
Water - 1 l
Citric acid - 4 g

The figs are freed from the stalks, washed, blanched (4-5 minutes), cooled in water, placed in jars, poured with hot syrup and sterilized (1 liter - 15 minutes).

Figs in syrup

Alcohol – 300 ml
Sugar – 400 g
Figs – 0.5 kg
Lemon juice

Place 200 g of sugar in a saucepan, add lemon juice and a small amount of water (ideally it should just cover the sugar). The syrup is boiled over low heat (until the grains dissolve), and after cooling, alcohol is added. The figs are washed, cut in half, placed in jars, the remaining sugar is added (in equal portions), syrup is added and closed. The product is stored refrigerated.

Fig syrup

Water – 0.5 l
Figs – 15-16 pcs.
Ginger – 2 tsp.
Brown sugar – 2 tbsp.
Lemon juice

The figs are cut, filled with water, boiled for a quarter of an hour and removed. Then add sugar and a little water (bringing to the original volume), cook until the grains are completely dissolved, add ginger, lemon juice, mix and pour into a bottle. Store the syrup in cool place.

Pickled figs

Dried figs – 1 tbsp.
Port wine – 1 tbsp.
Lemon and orange zest - 1 tsp each.
Balsamic vinegar – 0.25 tbsp.
Sugar – 1-2 tbsp.
Crushed nuts – 0.5 tbsp.
Ground pepper

Place the figs in a jar, add port wine, add zest and place in the refrigerator. After 24 hours, drain the liquid, add the remaining ingredients, let it boil and throw in the figs. Continue cooking over low heat for another 30 minutes (without closing the lid), allow to cool, transfer to a jar and store in the refrigerator.

Fig wine

Dried blueberries – 15-20 pcs.
Dry figs – 1 kg
Water – 10 l

The sorted and thoroughly washed figs are cut into pieces, placed in a clay vessel, filled with warm water, blueberries are added and closed tightly. After ten days, the wine is drained, filtered, bottled, corked and allowed to stand for another month.

Fig liqueur

Alcohol – 1 l
Sugar – 1 kg
Figs – 1 kg
Water – 800 ml

Fresh figs are washed, crushed, filled with water and allowed to stand for 4 days. Then the mass is filtered and pressed. Alcohol and sugar are added to the resulting liquid, mixed and left for several days. The liqueur is filtered, bottled and stored in a dark and cool place.

Figs are a true delicacy, both fresh and processed. Be sure to prepare these delicate and very healthy berries for future use.

Figs are the oldest cultivated plant, preferring a subtropical climate. Its fruits are called wine berries. As they ripen, they become sweet, juicy, pear-shaped fruits filled with small seeds.

When fresh, figs are especially tasty, but when dried they become even sweeter and give you a feeling of fullness.

To prevent the berry from losing its qualities, it is necessary to store it correctly.

How to store fresh figs

It is not easy to keep ripe figs fresh. It has a thin skin and the fruit is very tender. Therefore, it is easy to ferment and spoils quickly. Figs do not like transportation. For transportation, only unripe fruits that have not had time to gain sweetness and taste are used. Before consumption, such berries should be placed in a sunny place for ripening - for example, placed on a windowsill. But there is no guarantee that they will become soft and juicy.

Ripe fresh figs are available where they grow: in the Caucasus, Crimea, and on the Black Sea coast of the Krasnodar Territory.

If you manage to purchase fruits that have recently been picked from a tree somewhere, you should take into account that they cannot be stored at room temperature: within a day the fermentation processes will start.

The best place to store fresh figs is fridge, namely - fruit compartment. Before placing the fruit there, you need to check the temperature: to preserve the figs for a week or two, it should not rise above one degree of heat.

Features of storing dried figs

Dried figs contain four times more protein and sugar than fresh ones.

Light fruits are chosen for drying. They have golden skin and white flesh. The size of the fig is about five centimeters in diameter. It is generally accepted that small fruits are tastier than large ones.

The fruits are dried in the sun for three or four days. Then they should be placed in a container and covered with a lid.

When choosing dried figs, you need to consider the following points:

high-quality fruits have a beautiful amber or dark matte shade;
the white coating on the surface of the fig is glucose, the excess of which comes out. Such fruits are very sweet;
There should be no dark spots on the figs. Fruits with such a defect cannot be preserved, since they are already slightly spoiled;
good figs are slightly soft to the touch. If it is too hard, this means that the fruit is too dry;
The figs should be slightly flattened and approximately the same size.

It wouldn't hurt to take a sample. The taste of quality figs is sweet. If it turns out to be sour, this means one of two things:

figs were stored incorrectly;
low-grade raw materials were used for drying, most likely stale.

High-quality dried fruits can be stored for several months. Figs prefer low humidity and temperature. In other conditions, it becomes damp and attracts pests. Therefore, the fruits are placed away from sunlight and moisture.

So, to store figs, choose a dry and cool room. The fruits can be placed in canvas bags, loaded into glass jars and covered. It is not prohibited to simply place the figs in containers with lids that fit tightly.

Before use, the fruits should be washed and soaked for about twenty minutes in warm water. Then they will become soft, more nutritious and absorbed by the body without problems.

Recipe for the occasion::

Figs for the winter: recipes for jam with a fantastic taste

4.3 (86%) 10 votes

Hello, dear friends! Today we will tell you how to make delicious fig jam.

Most often, figs mean inflorescences with a dense peel. The tree on which the fig grows, the fig, is a deciduous plant of the Ficus genus. It is a valuable fruit plant as it produces wine berries. Figs collected from this tree can be eaten fresh, dried or canned. Fig leaves are also used as medicinal raw materials. This plant is a real storehouse of vitamins, and, in addition, has an unusual taste. Few people know that various drugs are prepared on its basis for the treatment of the cardiovascular system. So, I have selected for you the 4 best recipes in my opinion. Let's get started!

Azerbaijani-style fig jam (with lemon)

Components:

figs - 3 kg;
sugar - 2.5 kg;
lemon;

In this recipe you need to peel the fruits, but I think this is not necessary. But if you want to follow the instructions clearly, then it is better to use a well-sharpened knife. Place the peeled figs in a specially designated pan in which you plan to cook the jam. Sprinkle the peeled fruits with sugar and keep in this state until the fruits release juice so much that they are all “under water”. Don't mix fruit with sugar. It is better to easily rotate the container around its axis several times.

The next step is to place it on the fire and boil it. Cook over medium heat for about fifteen minutes, then remove the pan from the heat and leave to cool completely. Repeat the last steps (boiling, rolling, cooling) twice. Ultimately, the jam should be on the fire for forty-five minutes. Upon completion of the above procedures, you should check jam is ready. The finished jam has a viscous consistency and does not spread if dropped onto a dish. If the product is undercooked, repeat cooking. The output is three liters of jam, which should be poured into treated jars. Place a few drops of lemon into the jars and close.

For those who like recipes in video format, here is another option:

Jam with hazelnuts

figs/hazelnuts – 1 kg each;
2 tbsp. water;
1.5 kg granulated sugar.

In accordance with the traditions of Abkhaz cuisine recipes, you can prepare delicious fig jam with hazelnuts . Its wonderful taste will win the hearts of your household! The main ingredient, of course, will be figs. You should pay attention to its quality, because the further taste and smell of the jam depends on this. In this regard, it is better to follow simple advice: buy figs at the market, personally selecting only the best.

You need to take only fresh figs, without any damage. It is better to buy hazelnuts unshelled.

Preparation and cooking will take some time - about a few days. So you should be prepared for long-term work and be patient. The syrup should be prepared as follows: fill a container with water, add sugar. Place on the stove. Cook over low heat, stirring frequently, until done. Wash the figs and prick them with a sharp object. Peel the hazelnuts. Place a nut in the free space left by the split.

Place the processed fruits in a bowl and pour warm syrup to the top of the fruit. Leave in a cool place for a day.

After the allotted time has passed, boil the syrup again and let it cool. Pour the syrup prepared the day before from the container with figs. Boil for fifteen minutes, then add fresh syrup to the bowl with the figs. Send it back to cool in the basement or pantry.

On the third day, put the jam on the stove and cook together with the syrup until fully cooked. Stir occasionally and remove foam. When the jam is ready, send it to cool. Sterilize the jars and fill them with jam. Close.

Fig jam in a slow cooker

Recipe Ingredients:

figs - 1 kg;
sugar - 0.5 kg;
zest and juice of two lemons;
ground cinnamon - 1 tsp;
ground cloves - 1 tsp;
1 tsp cardamom
1 tsp ground ginger

There should be twice as much fruit as sugar. But if there is a need for long-term storage (in a cool place), then you can take the products in a one-to-one ratio. Cut the figs into small pieces, sprinkle with sugar and leave for an hour. The figs will release their juice. So you can even leave the fruits in the multicooker pan right away. Grate the zest on a small grater (it is better not to grate the white zest - the jam will be bitter). Carefully strain the juice and add the zest to the bowl with the figs.

Separate cardamom seeds from their “box”, chop and add to jam with other seasonings. When the figs release liquid, set the multicooker to “High Pressure” and cook for about fifteen minutes with the valve closed. If you are concerned that there is not enough juice, you can add a small amount of water. At the end of cooking, turn off the appliance and allow the product to cool. Sterilize jars. Pack the finished jam into prepared containers, screw it in, and store it in the designated place.

Fig jam with walnuts

Components:

kg figs;
5 tbsp. l. walnuts;
kg sugar;
lemon.

To get an excellent result, you need to do the following: fry until slightly browned in a frying pan. Prick each fig and carefully cut it, insert pre-roasted walnuts into the resulting hole. Place the fruit in a suitable container and add sugar.

In order for the figs to release liquid, you should leave the vessel overnight. The next day, place the workpiece on the stove (low heat). Boil, cook for fifteen minutes. Leave to cool for three to four hours.

After this, return to the fire and cook for fifteen to twenty minutes. Squeeze lemon juice and add it to the jam at the final stage of cooking. Sort the hot product into jars, cover and let cool.

Step 1: prepare jars and lids for preservation.

First, let's prepare the jars and lids. We take 5 - 6 half-liter jars and 5-6 pieces of lids for preservation and wash them under running water with the addition of detergent. Why is this not an exact number? Because date fruits differ in size from each other, and accordingly, each variety takes up a different amount of space in the jars. In order to ensure that in the end you have enough jars and lids for all the canned figs, it is better to take larger containers rather than smaller ones, just in case, for insurance. We take a deep 10-liter saucepan and a saucepan, fill them with regular running water and place it on the stove, turned on at a high level. Water should be poured into containers so that it completely covers the container and lids. Place the jars in a saucepan with still cold water and the lids in the saucepan. After the water in the containers boils, we note the time and sterilize the equipment within 15 – 20 minutes. While the water is boiling, cover the table with a waffle towel. We take the sterilized jars, use tongs for preservation and take them out of the hot water one by one. Holding them with tongs, we turn the jars over the pan to drain the water and place them neck down on a table covered with a waffle towel. We do not pour the water out of the pan; in it we will sterilize all the equipment with which we will preserve the figs. Now the jars should dry, and we will begin preparing the figs.

Step 2: prepare the figs.

In order to prepare high-quality canned figs that won’t fall apart in your hands, we need dense, semi-ripe green fruits. Such figs should be pink or yellowish when cut, such fruits will retain their shape during preservation. Fruits with a dark crust and brown core are more suitable for jam. We take green figs, sort them and remove the overripe ones. Place in a large colander and rinse under cold running water. Then we transfer the fig fruits into a deep bowl, cut off their stems with a sharp knife, do this very carefully so as not to damage the fruit itself. Set the bowl with the figs prepared for preservation aside for a while, and let’s start preparing the syrup.

Step 3: making syrup.

Take a deep saucepan, pour 1 liter of clean distilled water into it, put it on the stove, turned on at a high level, and bring to a boil. After the water has boiled, pour 2 kilograms of sugar into it and add 1 cinnamon stick. Boil, syrup 15 minutes and screw the plate to the middle level. Carefully, individually, lower each fig into the syrup using canning tongs. Periodically stir the figs and syrup with a clean wooden spatula treated with boiling water so that the syrup does not burn to the bottom of the pan. Cooking figs in syrup 10 minutes over medium heat. Foam will appear on the surface; be sure to remove it with a clean slotted spoon and place it in a separate plate. Along with the foam, air bubbles and various harmful substances that may have been sprayed on the figs during ripening come out. Make sure that the figs do not overcook and if necessary, turn the stove to a low level from time to time, alternate between high, medium and low levels. The skin on the fruit should not be boiled, it may crack a little, but it should remain on the fruit and not fall apart in different directions.

Step 4: put the figs in jars and preserve.

A ten-liter saucepan in which the jars were sterilized and all the equipment was washed, we filled it with running water and placed it on the stove turned on at a high level. We fill the pan with water so that its level is below the neck of full half-liter jars. 2 – 3 fingers. After the figs have cooked and become a lighter light green or almost yellow color, turn the sterilized jars upside down. Then carefully, through a large, clean watering can placed on the neck of the jar, we lower each fig individually into a sterilized container using canning tongs. Place the fruits very carefully so as not to damage their integrity. Pour syrup into jars of figs, holding the pan with a waffle towel. Take concentrated lemon juice and pour 1 tablespoon into each jar. Then we use canning tongs, use them to remove sterilized metal lids and cover the jars with them. Let the figs steep in syrup 5 minutes. During this time, the remaining air bubbles will rise to the top.

After the figs have settled with canning tongs, we grab the jar so that the lid does not come off and carefully and slowly place it in a pan of boiling water that has been previously placed on the stove. Place as many cans of syrup and figs as possible in the pan, cover with a lid and boil them 15 minutes.

After the required time has passed, remove the lid from the pan. Using tongs, we take out the jars with canned fruits and put them on the table. Immediately close the still hot jars of figs with a key for preservation. We spread a woolen blanket on the floor and put jars of canned figs on one of its sides, and cover them with the other side of the blanket. The result is a kind of cocoon; now the preservation will cool slowly and without sudden temperature changes within 1-2 days.

After the jars of figs have cooled, you can move them to the cellar or put them in the pantry. After a couple of months, after the figs have settled in the sugar syrup and are completely saturated with it, the fruits will change color and turn brown.

Step 5: Serve the canned figs.

Canned figs are served in a plate with a small teaspoon placed next to it. My family and friends love to eat these figs as a snack with homemade cookies and sweet green tea. Very often, figs are used in the preparation of oriental dishes, added to muesli, and baked goods. This fruit is very healthy, it helps regulate the digestive process and improves body tone. I hope you enjoyed the canned figs. Bon appetit!

- − If you don’t want to wash jars with detergent, you can use regular baking soda; it does an excellent job of removing grease, old stains from sunflower oil and various other contaminants.

- − Do not add more cinnamon than is written in the recipe, this spice has a very sickly sweet aroma, it can overpower the smell of figs.

- − Instead of lemon juice, you can use citric acid or take 2 lemons and extract natural juice from them, you will get about 100 grams of lemon juice, enough for 5-6 cans.

- − In one jar with figs you can preserve pears, peaches, you get an assortment of fruits.

Figs are a southern berry that grows on the fig tree; it is also called fig.

Fresh fruit is very delicate, quickly spoils and cannot be preserved in this form.

How to choose figs for storage

Depending on the variety, fresh figs are:

green;
brown;
yellow;
dark purple.

Pressing on the fruit will help you select figs. Ripe berries are always soft with a pronounced sweetish aroma.

It’s okay if there are scratches on it - the taste will not suffer from this. Hard and crushed figs that have a putrid or sour smell should not be taken.

How to store fresh figs

Therefore, it is preferable to consume berries in places of ripening, since fermentation quickly occurs after transportation.

The laying of berries is carried out as follows:

they are washed;
dried;
put in containers, close;
The containers are placed in the refrigerator on a shelf reserved for storing vegetables.

Fresh figs will last much longer when frozen. The suitable temperature for this is below -15 °C.

Important: Room temperature is not suitable for preserving fresh figs. The berries will ferment in a day.

How to store unripe figs

If you buy unripe fruits, it is possible to achieve ripeness in 2-3 days.

What are shelves used for in dark, cool and dry rooms:

pantry;
subfield;
basement;
cellar, etc.

Once the figs are ripe, they can be stored at a low temperature.

How to store dried figs

The duration of storage depends on the type of container and temperature values:

The “Freshness” zone in refrigeration equipment with a temperature just above zero is the most comfortable place for figs placed in a package (container).
Instead of a refrigerator, a basement room with a slightly above-zero temperature is also suitable. There are also conditions for preserving dried berries for two to three weeks.

The shelf life will be extended if you regularly open containers of dried fruits and check for any signs of spoilage or mold formation on the fruits.

Here is one of the methods for preserving fruits: you need to put them in a linen bag and put it in a glass vessel, tightly closed with a lid.

An important condition for this is indoor humidity up to 80% at a temperature of -15 °C.

Preparation

For drying, use ripe fruits. The main sign of maturity (and therefore quality) is their independent falling from the tree.

Stages of fruit preparation:

rinse thoroughly to remove dust;
remove damaged areas;
Place on cloth to absorb moisture.

To add sweetness to the dry product, figs are boiled with constant stirring with a wooden spatula (spoon) for 7-10 minutes in boiling syrup.

A sweet solution is prepared from three glasses of water and one glass of sugar. At the end of the time, place the cooked figs in a colander and dry each fig well. Now the berries are ready for drying.

Oven

Stages of drying figs in the oven:

The prepared fruits are placed on the oven rack.
The temperature is set to a minimum (not higher than +60 °C), and the door is kept ajar.
The figs are turned over at intervals of 2 hours.
Figs need to dry for 8 hours.

Important: You cannot place the fig tree on a baking sheet. The air required for drying comes from all sides through the grille. It is better to put gauze on a lattice sheet with large holes.

Electric dryer

In such a unit, figs reach dryness much faster. They remain as juicy as freshly picked ones, and their color turns golden.

Drying procedure:

The fruits are cut in half and placed on a clean cloth. It will absorb excess moisture from blanching.
Halves of berries are evenly laid out on pallets of the drying device.
Drying time for small fruits is up to 10 hours. Large specimens are best cut into two parts.

Sun drying

The figs are also washed and dried, and then laid out on a lattice sheet. It is installed so that warm air reaches the berries from all sides.

Traditional drying under the sun lasts 4-6 days. The berries are dried in the shade, strung on a strong thread.

If you first cut the figs into 2 parts and place them on a wire rack with the cut side up, this will speed up their drying.

Important: the sweet fig smell is a bait for insects. Therefore, fruits placed on a lattice sheet for drying must be covered with a layer of gauze.

How to preserve figs for the winter

jam;
jam;
compote;
confiture;
jam;
syrup.

Also made from figs are wines and liqueurs. But we must not forget that fresh fruits are taken from figs to make homemade alcohol.

How else can you prepare?

The fig can be pickled, compote, jam and juice can be made from it.

Pickled figs are popular in fig harvest areas.

To prepare it you will need:

250 g each of dried berries and port wine;
65 g balsamic vinegar;
1 tsp each orange and lemon peels;
1 tbsp. l. Sahara;
125 g crushed nuts;
salt, pepper powder - optional.

Figs are marinated like this:

The dried product is placed in a jar, port wine is poured in, grated zest is added and placed in the refrigerator for 24 hours.
After which the liquid is poured into a pan, the remaining ingredients are added and the vessel is placed on the stove.
After boiling, add the fig tree to the dressing and cook for 30 minutes over low heat (do not cover with a lid).
The cooled contents are transferred to a clean jar and stored in the refrigerator.

Fig compote for future use

This homemade preserve is easy to prepare. Both fresh and dried figs are suitable for this.

For a three-liter jar you need:

300 g figs;
150 g sugar.

2.5 liters of water should boil in a bowl, pour the ingredients into it and cook for 10 minutes. Remove the compote from the heat, pour into a prepared glass jar and seal with a lid.

Insulate the inverted jar of compote with a blanket. A cooled container with fig contents can be stored not in the refrigerator - the compote will not spoil until the next harvest.

Important: There is no need to add more sugar - the fig tree is already sweet.

Green fig jam

Needed:

1 kg of berries and sugar;
300 g water;
5 g citric acid.

Preparation:

The figs are poked with a fork and boiled in 2-3 waters for 5 minutes. Changing the water removes the bitterness and makes the berries softer.
Then the figs are dipped in syrup made from 500 g of sugar and 300 g of water, and boiled for 15 minutes until the figs become limp.
Then add 500 g of sugar, bring the contents of the pan to a boil, remove from heat, and place in a secluded place until the next day.
The fruits soaked in syrup are finished cooking, not forgetting to pour citric acid dissolved in a small volume of water into the jam 3-4 minutes before the end of cooking.

Store jam in a cool and dark place.

It can also be prepared without cooking, for which the figs are infused in boiled syrup. For 1 kg of fruit you need 700-750 g of granulated sugar, 2 tbsp. water. Ripe fruits, washed and dried, are used.

The first time the syrup is boiled for 7 minutes, pour it over the figs and cool. The drained sweet solution is brought to a boil, the heat is reduced, boiled for 5 minutes, combined with the berries a second time and allowed to cool.

And so on three more times. At the end of the third time, put the jam in a sterilized jar, close the lid and wrap it up. Store it in the refrigerator (cellar).

Fig juice

Only ripe figs are suitable. They are washed in cool water and allowed to drain. Then scald with boiling water and rub through a metal sieve.

Add cooled boiled water to the prepared mixture, maintaining a 2:1 ratio, and squeeze the mixture through several layers of gauze.

Video: Fig jam

Conclusion

Delicious fresh fruit does not last long. To preserve it longer, you can dry it, put it in the refrigerator or pickle it.

For the winter, you can make sweet preserves, marmalade, jam, and compote from figs. Fig syrup can be added to tea instead of sugar.