Fig Cheong (Fig Syrup)

Fig cheong is a simple Korean-style fruit syrup made by preserving fresh figs in sugar until their natural juices form a rich, fragrant syrup. The process relies on sugar’s ability to draw out moisture and flavor rather than on active fermentation, creating a sweet, gently caramelized concentrate that captures the taste of ripe figs. It’s an easy way to extend the fruit’s short season and can be used as a versatile sweetener for drinks, desserts, or breakfast dishes.

Yield: about 1.5–2 cups of syrup, depending on fig juiciness

Time: Prep 20–30 minutes + 2–21 days infusion

Ingredients

• 1 kg (2.2 lb) ripe fresh figs
• 1 kg (2.2 lb) granulated sugar (1:1 by weight). Optional: up to 1.2 kg for longer preservation.
• 1–2 tablespoons fresh lemon juice (optional but recommended)
• 1 large sterilised glass jar with tight-fitting lid (2 L / quart-size recommended)

Equipment & Safety

• Sterilised glass jars (do not use reactive metal)
• Clean utensils and cutting board
• Kettle for boiling water (for sterilising) or oven

Method

1. Sterilise the jar and utensils. Wash with hot soapy water, rinse, then sterilise by pouring boiling water into the jar and allowing it to sit, or bake jars at 120 °C / 250 °F for 10 minutes. Dry completely.
2. Prepare the figs: Rinse gently, pat dry, remove stems, and halve or quarter the figs. Ensure they are dry.
3. Layer fruit and sugar: Place a layer of figs in the jar, sprinkle sugar, and repeat until finished. Add lemon juice distributed through the layers.
4. Initial resting: Close the jar loosely for the first 48–72 hours at room temperature, out of direct sunlight. Stir or shake gently every 12–48 hours to distribute sugar and juices. Mild bubbling may occur early on.
5. Syrup formation: Over 3–7 days, the sugar will draw liquid from the figs and form a syrup. When sugar is dissolved and the mixture is well combined, tighten the lid and move to the refrigerator or a cool pantry.
6. Optional finishing: After 2–3 weeks, the syrup will be deeply flavoured. Leave the figs in or strain the syrup into a clean bottle. Store refrigerated.

Storage & Shelf Life

Store refrigerated. Use within 6 months for best quality. Discard if you notice mould, an off smell, or vigorous, unexpected fermentation.

Notes on Safety

• The high sugar ratio reduces water activity and prevents most microbes from growing. Lemon juice adds acidity and helps stability.
• Avoid adding water or using too little sugar — those conditions increase risk of spoilage.
• If mould appears on the surface, discard the whole jar.

Serving Ideas

Stir into tea or sparkling water, drizzle over yoghurt or pancakes, or use as a glaze for desserts. You can also make Cheong with other soft or citrus fruits

It could be a great base for a mocktail — we've made one using our Monty Booch - Lady Sourmouth kombucha.