Fig Syrup Recipe

Summer offers us one of the most appreciated fruits in the world with soft flesh, fleshy interior and delicate aroma. Something that becomes a real treat when we prepare a fig recipe in syrup!

We are going to analyze the nutritional properties of this fruit and how to prepare it in order to preserve it. In this way, we enjoy the product even outside the hot season.

Syrup recipe in syrup for long-term preservation

Figs are the fruits of the fig (Ficus carica). There are about 750 varieties (green, purple, black and many more). Not all are edible. They ripen between the last days of July and November, so their best season is at the end of summer.

When fruits and vegetables are perishable, there are different ways to preserve them. One of the most used is water and sugar syrup. Thanks to this method, the fruit retains its original aroma, color and shape.

No special tools needed. It is only necessary to have the appropriate containers and 2 hours for cooking. The result is spectacular, the fruit being soft and sweet.

Syrup figs are perfect for sweet and savory meals. They fit in salads, garnishes or with a good matured cheese. In addition, they can be used to decorate ice cream desserts, cheesecakes and natural yogurt.

Step by step instructions

Properties of figs

We are in front of a fruit that has been highly appreciated since ancient times. Its origin is in the Middle East. From there, figs traveled to Europe and today are known and consumed around the world. Fresh fruits are light as well as very nutritious. For this reason, they are recommended in a healthy diet.

First of all, the presence of fiber should be noted: 3 grams per 100 grams of fruit. There is evidence of a positive relationship with some intestinal problems (protection against irritable bowel syndrome and diverticula) and the ability of figs to treat constipation. In the long run, they allow better control of body weight and reduce the risk of cardiovascular disease and type 2 diabetes.

Figs contain calcium and magnesium. These two minerals are among the most recommended to help with optimal bone development. Due to magnesium, it plays a special role in the health of the nervous system, regulating blood sugar levels, blood pressure and muscles. They can be an interesting help in cases of hypertension, osteoporosis or migraines.

Despite these properties of figs, it must be borne in mind that, once cooked in syrup, they provide a very large amount of sugar. So, in this case, a moderate intake is recommended.

The most useful tricks to get delicious figs in syrup

Figs in syrup have very few secrets and anyone can cook them. For starters, you can opt for your favorite variety of ripe and hard figs. This is important to preserve the aroma and sweetness of ripe fruit, without decomposing during cooking.

When preparing cans, it is essential to consider basic hygiene measures, both when preparing and packing. Jars must be sterilized and cooking and storage times must be observed.

To achieve proper sterilization, you need to place the clean, dry jars in a pot of water that covers them completely. Bring the water to a boil for 10 minutes. Then reduce the heat and leave the jars in the pot. Close them tightly with the new lids.

To ensure the quality of figs in syrup, it is recommended to use them within a year. Following all the above steps, most fruits retain their flavor.

If you like the result, you can make a large number of canned food from many types of fruits and vegetables!