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Whole fig preserves with peeled fresh figs simmered in lemon sugar syrup until soft and glossy. A traditional Bulgarian sladko with 4 ingredients.
In Bulgaria, whole figs in syrup are called sladko ot smokini. It’s the kind of preserve you’d be served with a spoon and a glass of cold water when you visit someone’s home.
I made these whole fig preserves with homegrown figs from a backyard tree that belongs to my boyfriend’s grandma’s uncle.
The figs are peeled, left whole, and simmered gently in a lemony sugar syrup until they turn soft, amber and almost translucent, while still keeping their shape.
The thing I learned: don’t stir. Stirring breaks the figs apart and you end up with jam. Instead, I swirl the pot every few minutes so the syrup moves around the fruit.
The other key is ripe figs.
Ripe figs peel by hand in seconds with no blanching, and they soak up the syrup instead of staying firm in the middle.
Why You’ll Love This Recipe
Whole fig preserves look far more impressive than they are.
You need four ingredients and one pot, and the result is a jar of glossy whole figs that looks like a gift from a Bulgarian grandmother’s pantry.
The syrup tastes like honey and caramel. It is very sweet, though: one fig with a spoon of syrup is about 75 calories and 18 grams of sugar.
I serve one fig at a time over plain yogurt, and that’s plenty.
How to Make Whole Fig Preserves
Make the syrup, add the peeled figs, simmer gently, jar.
- Trim the very ends of the stems, then peel the figs by pulling the skin back from the stem with your fingers. Leave them whole.
- Add the sugar and water to a wide, heavy pot and bring to a boil over medium heat, stirring until the sugar dissolves completely, about 3 minutes.
- Stir in the lemon juice, then gently lower the figs into the syrup in a single layer.
- Reduce the heat to low and simmer without stirring for 35–45 minutes, swirling the pot every 5 minutes, until the figs look glossy and slightly translucent and the syrup coats a spoon.
- Use a slotted spoon to transfer the figs to clean, hot jars, then pour the hot syrup over them so they’re completely covered, leaving ½ inch of space at the top.
- Close the lids and let the jars cool on the counter.
The Overnight Option
The traditional Bulgarian method adds a rest.
Simmer the figs in the syrup for 10 minutes, turn off the heat, cover the pot and leave it overnight.
The next day, bring it back to a gentle simmer and finish cooking for 25–30 minutes.
The figs absorb more syrup and hold their shape even better.
I skipped this and they turned out soft and whole, so it’s optional, but worth it if your figs are on the firmer side.
How to Store Whole Fig Preserves
Let the jars cool completely, then keep them in the fridge for up to 1 month.
Always use a clean, dry spoon so the syrup stays fresh.
Keep the figs covered in syrup the whole time.
Tips
- Swirl, don’t stir. A spoon breaks the peeled figs apart. Swirling the pot keeps them whole.
- Keep the heat low. A hard boil makes the figs burst and the syrup caramelize too fast. You want small, lazy bubbles.
- Pick figs that are the same size. They cook evenly, and every fig in the jar looks the same.
- Always add the lemon juice. Figs are low in acid, so the lemon balances the sweetness and keeps the syrup from tasting flat.
- Cover the figs with syrup. Any fig poking out of the syrup can darken or spoil. If you run short, divide the syrup evenly between the jars.
- Save the extra syrup. It’s great stirred into plain yogurt, tea or cocktails.
Serving Ideas + More Recipes
The Bulgarian way is simple: one fig and a spoon of syrup on a small plate, with a glass of cold water and coffee.
I also love one whole fig over thick plain Greek yogurt with a few walnuts, which gives you protein with your dessert.
On a cheese board, halve the figs and serve them next to salty feta or aged cheese.
If you’d rather have a spreadable version, my :
Homemade Fig Jam, once published] uses the same ingredients with mashed figs. Serve these figs with my Cottage Cheese Drop Scones, and if you still have fresh figs, try my Fig Toast with Burrata and Arugula or a Fig Smoothie.
Whole Fig Preserves in Syrup (Bulgarian Sladko)
Ingredients
- 2 pounds 900 g ripe green or purple figs, peeled and left whole
- 1 cup 200 g granulated sugar
- 1 cup water
- 2 tablespoons fresh lemon juice
Instructions
- Peel the figs and leave them whole.
- Bring the sugar and water to a boil in a wide pot, stirring until the sugar dissolves.
- Add the lemon juice, then gently add the figs in a single layer.
- Simmer on low for 35–45 minutes without stirring, swirling the pot every 5 minutes, until glossy and slightly translucent.
- Transfer the figs to clean, hot jars and cover completely with hot syrup, leaving ½ inch headspace.
- Close the lids, cool, and refrigerate up to 1 month.
Notes
- Yield- about 1 quart (2 pint jars), 18–20 figs
- Optional: simmer 10 minutes, rest overnight, then finish cooking 25–30 minutes the next day.
- Firm figs: leave the skin on and prick each fig with a fork before cooking.
- About 18 g sugar per fig with syrup.
- Nutrition info per jar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQ
What’s the difference between fig jam and fig preserves? Fig jam is made with mashed fruit that cooks down into a spread. Fig preserves keep the figs whole or in large pieces in a thick syrup. This recipe is the whole-fruit kind, called sladko in Bulgaria. You eat it with a spoon rather than spreading it.
Do you have to peel figs for preserves? Not if they’re firm. I peel ripe figs because they peel by hand in seconds and soak up the syrup better. Firm figs are hard to peel, so leave the skin on and prick each one a few times with a fork so the syrup can get inside.
Why did my figs fall apart in the syrup? Usually the heat was too high, the pot got stirred, or the figs were overripe. Keep the syrup at a gentle simmer and swirl the pot instead of stirring. For very soft figs, use the overnight method: a short first simmer and a long rest help them firm up before the final cook.
How do you eat whole fig preserves? In Bulgaria, one fig with a little syrup is served on a small plate with a glass of cold water. They’re also great over plain yogurt, on a cheese board with feta or aged cheese, or chopped and spooned over vanilla ice cream.
