Fig Syrup
2004-09-18- Course: Breads & Rolls, Jams & Jellies
- Yield : 1
- Servings : 1 pint
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 35m
-
Add to Recipe Box
This homemade fig syrup made from fresh figs is so good with pancakes, biscuits and waffles. Ces’t Bon!!
Make extra and can for later.
Ingredients
- 1 cup pureed figs
- 1 to 1 1/2 cups sugar
- 1/4 cup Karo or corn syrup
- 1/2 to 1 teaspoon Watkins butter flavorings
Directions
Step 1
The first step to making the syrup is to cook the figs. Biggest question is how much sugar to use. Here is a fairly good ratio: 1 part figs to 1/2 part sugar (volume/volume)
Step 2
Prepare and cook the figs until softened. The figs will release juices and combine with the sugar to make a syrup. Measure out the amount of figs needed and use the syrup to puree the figs.
Step 3
In a heavy pan place 1 cup pureed figs, 1 to 1 1/2 cups sugar, and 1/4 cup Karo syrup. Bring to a full rolling boil and then boil for one more minute.
Step 4
Remove from heat and add the butter flavoring. Place in small canning jars and seal. Process in hot water bath for 15 minutes.
Average Rating
(5 / 5)
1 person rated this recipe
14035
Comments