They do more than sweeten: they bind moisture, raise the boiling point and produce colour and crust. A jam sets and keeps because of sugar.
Each sugar browns at its own temperature. Sucrose at 160 °C, the fructose in honey and molasses at 110 — anything with honey burns sooner.
Weigh figs before soaking; do not apply dry-fruit values to their weight after soaking.
How to keep it, and who it suits.
Keep airtight in a cool, dry, dark cupboard for 6 months; after opening, refrigerate for 6 months.
Plain dried figs are naturally gluten-free.
Allergen: SULPHITE
54 — glucose is taken as 100. Below 55 is low, 56–69 medium, 70 and above high. The number says nothing about portion: at the same index, twice the amount is twice the load.
The source table has a single study for this food. It is a real measurement, but it may not be typical: variety and ripeness move this number easily.
Row in the table: Figs, dried, no added sugar, organic, Turkish (54+/-6)
Atkinson et al., Am J Clin Nutr 2021
Same family
SugarCaramelises at 160 °C
Ho
HoneyFructose dominant · browns at 110 °C
Mo
MolassesReducing sugar · accelerates Maillard
Ku
Raisins (seedless)79.3% carbohydrate · 299 kcal
Kur
Dried apricots (sulphured)62.6% carbohydrate · 241 kcal
Kus
Zante currants (dried)77% carbohydrate · 290 kcal
Up
Grape pekmez58.7% carbohydrate · 240 kcal
Dp
Mulberry pekmez?
Kec
Carob pekmez?
Gl
Glucose (anhydrous powder)?