Ingredients
1¼ kg slightly under-ripe figs
1 kg sugar
½ litre water
½ vanilla pod, split lengthwise
Method
Peel three narrow strips in each fig or prick them all over with a small sharp fork.
Put the sugar, water and vanilla pod into a large pot or preserving pan and bring to the boil. Add the figs, a few at a time, allowing the syrup to come to the boil before adding the next batch.
Cook, uncovered, over the lowest possible heat for 5 hours, or until the figs are soft and translucent. Remove the vanilla pod.
While the figs are still hot, fill warm sterilised jars and top up with the syrup. Seal.
Keep for years if seal is unbroken. Once opened, eat within a month.
Eat with yoghurt or light sour cream as a dessert, or just on their own as a sweet treat.
Author
North East Region Permaculture (NERP)
Hurstbridge