Preserving Bourbon Figs | A Dessert Topper

Preserving bourbon figs is an excellent way to enjoy fig season throughout the year. When canning figs in alcohol, such as bourbon, it amplifies the flavor, creating a delicious dessert topper.

preserving figs

Fig lovers, unite. Canning figs is an ideal way to store this very seasonal fruit. With fig season being short, and freezing not an option, the ability to preserve the harvest through canning is an excellent option.

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Boozy Preserves 

Adding alcohol such as bourbon, rum, whisky, and even vodka to preserves creates a flavor like no other. The combination of fruit, simple syrup, and the adult beverage of choice? Well, it’s pretty darn tasty, whereas just figs in a simple syrup is, um, alright.

There is no hiding the fact the children will more than likely not enjoy canned figs or bourbon peaches, maybe not even brandied cherries, but that’s okay. It leaves more for the adults in the house!

One other tip: remember, the alcohol content burns off when heated, but the bourbon flavor remains. And that is exactly what we want to achieve. A delicious bourbon simple syrup.

Growing and Preserving Figs

Interested in growing figs? How about growing them in a pot indoors? Yes, it can be done, and here’s how: How to Grow a Fig Tree in a Pot

Before moving on to the actual recipe, give these additional recipes a try:

canning figs

Preserving Bourbon Figs – Ingredients
  • 16 cups fresh Figs, halved
  • 12 cups Water
  • 8 cups Sugar
  • 1/4 cup bottled Lemon juice
  • Bourbon, 2 tbsp per jar
Preserving Bourbon Figs – Instructions
  1. Bring water and sugar to boil in a sauce pan, stir often until sugar dissolves.
  2. Reduce heat to medium low, add sliced figs and bottled lemon juice. Continue to simmer until figs have softened.
  3. Using a slotted spoon, add cooked figs to pint size Mason jars leaving a 1-inch head space.
  4. Next, add simple syrup to jars, again, leaving a 1 1/2-inch head space.
  5. Add 2 tablespoons bourbon to each jar.
  6. Remove air bubbles, wipe rims, add rings and lids.
  7. Process jars in a water bath or steam canner for 15 minutes.

Note: 

Reserve any remaining fig liquid to be used as a syrup for waffles and pancakes. Because the Bourbon has been heated up there is no alcohol content when preserving figs.

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Printable Recipe Card – Preserving Bourbon Figs 
To make things easier, enjoy this printable recipe card for your convenience!

Preserving Bourbon Figs

A delightful adult way to enjoy preserving figs. Figs preserved in a simple syrup with a splash of bourbon makes for an excellent dessert topper!
Keyword: preserving bourbon figs
Servings: 6

Equipment

  • Hot Water Bath or Steam Canner
  • Pint Size Mason Jars

Ingredients

  • 16 cups fresh Figs halved
  • 12 cups Water
  • 8 cups Sugar
  • 1/4 cup bottled Lemon juice
  • Bourbon 2 tbsp per jar

Instructions

  • Bring to boil in a sauce pan water and sugar to sauce pan, stir often until sugar dissolves.
  • Reduce heat to medium low, add sliced figs and bottled lemon juice. Continue to simmer until figs have soften.
  • Using a slotted spoon, add cooked figs to pint size Mason jars leaving a 1-inch head space.
  • Next, add simple syrup to jars, again, leaving a 1 1/2-inch head space.
  • Add 2 tablespoons bourbon to each jar.
  • Remove air bubbles, wipe rims, add rings and lids.
  • Process jars in a water bath or steam canner for 15 minutes.

Notes

Reserve any remaining fig liquid to be used as a syrup for waffles and pancakes. Because the Bourbon has been heated up there is no alcohol content when preserving figs.

preserving bourbon figs

 

 

 

 

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Comments

  1. I use baking soda on dates prior to making sticky toffee pudding. I believe the baking soda is used to help breakdown skin/fruit and make it softer. That is my guess… as you use boiling hot water in combination with the baking soda.

    • Sadly, I do not have the recipe. This was passed on by an individual whom I met at the market.

  2. Sprinkle the baking soda over the figs; cover with the 12 cups of boiling water. Soak for 45 minutes to 1 hour. This helps remove any latex from the skin of any slightly under-ripe figs. Gently turn the figs into a colander, draining all the water. Rinse the figs at least twice with cold water and drain.

    • I have done both, but it is easier to consume with the peels discarded. I have edited the recipe card to use bottled lemon juice which is a higher in acidity than fresh lemons.

  3. Thank you so much for this recipe!
    My Mom used to make figs but with no bourbon. She did not write the recipe down so I was looking for something similar. I began with your recipe but put sliced lemons in rather than juice (they look so pretty in the jars) and added some cinnamon sticks enough to put one in each jar. We used brandy and just put a generous 1/2 cup in the syrup. Wow! They are delicious🥰 Thank you for the framework to bring back something we loved! We do save the syrup— you are right it is yummy! And the lemon slices are delicious as well! My Mom took 3 days to make her figs. Simmering them each day… I simmered mine for 2 days. These are so delicious! We have made two dozen pints and will make some more this fall. Christmas gifts!!!🎄
    Thanks again for the effort of testing and posting—an encouragement to try my own way!😉

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