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Fig Paste Recipe

April 26, 2019 By sue 2 Comments

I love fig season but it is over so quickly and fresh figs don’t last well. Mine always ripen a few at a time too rather than a decent number at a time, but you can put them in the freezer whole until you a) have enough to make something with and b) feel inspired to make something with them. This fig paste recipe can be made from fresh or frozen figs. Most of the recipes I have seen say to use 12 figs – but figs come in all shapes and sizes so how much do you actually need? I weighed out about 500g of figs to go with a 1kg bag of jam setting sugar.

500g just-ripe figs (about 30 of my smallish figs)
1kg jam setting sugar

Puree the figs and then combine with sugar in a large saucepan.

Heat over a medium heat, stirring until the sugar dissolves and then bring to a simmer.

Reduce heat to low and simmer, stirring occasionally for 3 hours, or until the paste is very thick.

Spoon the paste into sterilised jars and seal.

I put mine into jars that have straight sides (I get my jars from Arthur Holmes) so that the paste can just be upended onto a plate from the jar.

Once opened, store in the refrigerator.

500g figs
500g figs
Puree figs
Puree figs
Add sugar
Add sugar

Heat stirring till sugar dissolves
Heat stirring till sugar dissolves
Simmer until thick
Simmer until thick
Spoon into jars
Spoon into jars

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Related

Filed Under: Kitchen, Preserving Methods, Recipes Tagged With: Figs, Jams Jellies and Marmalades

Comments

  1. Donna says

    August 6, 2019 at 11:17 pm

    Good morning. Since I have a abundance of figs – can this recipe be tripled ? It’s going to take forever to use up all my figs. If I. An only use 8 at a time
    Thanks

    Reply
    • sue says

      August 7, 2019 at 7:34 am

      I used 500g which was about 30 of my figs (maybe yours are a lot bigger than mine). If you have a lot more volume then the cooking times may change – but in this instance you cook until it is very thick so you should be able to gauge that. I would try double to start with and then make a second batch.

      Reply

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Life’s Bounty is about all the things I enjoy experiencing, creating, and sharing. Join me as I travel in search of new experiences; coax more produce from my backyard in Auckland, New Zealand and preserve the harvested bounty; and try my hand at making anything from cider to jewellery to cards to gift packs of soap.
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