Crystallized Figs

If you have fig trees you will have a lot of figs, and there is also a time in good years when you can buy figs quite cheaply. Crystallized figs in shops are fairly expensive and often of rather dicey quality, so it is much nicer to make your own, and amaze your friends.


  • 50 fresh figs
  • cups granulated sugar, plus extra to finish
  • 1 cup water


Choose figs that are just ripe and in good condition. Prick them with a fine needle.

Dissolve the sugar in the water in a large pan and then cook until the syrup begins to bubble (230°F). Place the figs carefully into the syrup, which will increase in volume, and heat until the syrup begins to bubble again. Remove the figs with a slotted spoon and leave them on a tray overnight. Reserve the syrup.

The next day, return the syrup once more to the heat and, when it begins to boil, add the figs. Cook until they absorb almost all of the syrup. Transfer them to a tray lined with wax paper and leave to dry in the sun, covered with gauze. When they are completely dry, roll in extra sugar and then store.