Figs, figs and more figs

Okay, I know you've been waiting for it, so here it is:

Figs preserved in Rum Syrup, Nigella Lawson, How to be a Domestic Goddess

2 1/4 lbs. black mission figs
1 1/2 cups sugar
2 1/4 cup water
1/3 cup + 2 tbsp. white rum
1 quart jar

You'll want to use sterile jars, and use them while they're still warm. Nigella says she uses ones right out of the dishwasher, and this is what I did too (good enough for her, good enough for me). You could also do the traditional 10 minutes in a boiling water bath, or fill the jars 1/4 full with water, and stick them in the microwave for 10 minutes.


Wash and dry the figs, being careful not to break the skins. Boil the sugar and water together for 15 minutes - not simmering, but not too harshly either. Remove from the heat, add 1/3 cup of rum (I used a local rum from Rogue), and stir. Next, gently add the figs to the pot and return it to the burner.

Simmer the figs for about 1 1/2 hours, stirring occasionally (gently!). Remove the figs to the jar, then simmer the liquid for another 10 minutes to reduce further. Add the remaining 2 tbsp. of rum and stir. Pour liquid over the figs and seal the jars. If the liquid doesn't cover the figs, add more rum. Store in a cool, dark place for at least 6 weeks and up to 6 months. I'm not sure how you're supposed to keep the jar warm while you're boiling the liquid further, but with the figs in it, it stayed pretty warm.


This recipe can be modified to fit the jars you have available. Or, if you're a foodie nerd like me, you'll run out and get the prettiest jars you can find just to put them in. They're also supposed to be at their peak at 3-4 months...just in time for Christmas...which would be another excuse, should you need one to pacify your expenditures to your significant other, to buy pretty jars to put them in.