HOW TO MAKE ROYAL FIG PRESERVE AT HOME with SAMARKANDI. DO NOT REMOVE THE STEM!

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with fewer calories.

fresh figs

🥗Healthier: dried figs

💰Cheaper: canned figs

Dried figs are more accessible and have a longer shelf life.

Wash the figs and place them on a tray to prevent them from smashing each other.

Use a toothpick to poke the figs a few times to help the syrup penetrate the fruit.

In a saucepan, combine 1 kilo of sugar with 250 milliliters of water and stir to dissolve the sugar.

Turn the heat to high and bring the sugar water to a boil.

Once boiling, add the figs to the saucepan and bring back to a boil.

Reduce the heat to medium and let the figs cook for 30 minutes, shaking the pot gently to stir without damaging the figs.

After 30 minutes, remove from heat and let cool for 10 to 12 hours, preferably overnight.

For the second round, bring the mixture back to a boil on high heat, then reduce to medium and cook for another 30 minutes.

Remove from heat and let cool for another 10 to 12 hours.

For the third round, repeat the boiling process, bringing it to a boil on high heat and then reducing to low for 30 minutes.

Add the juice of half a lemon and some lemon peels to the mixture.

Bring the mixture back to a boil on high heat, then reduce to low and let simmer for 30 minutes.

Sterilize the bottles while the figs are simmering.

Remove the figs carefully and place them into sterilized bottles, ensuring not to injure them.

Seal the bottles tightly and keep them under a kitchen towel or blanket until they cool completely.

Cooking Techniques

Equipment Needed

Spice Level: