I used:
Approx 1.5kg Fresh organic figs
rinse the figs off in cold fresh water and allow to drain
Chop off stalks
Place in a large pan with:
- 1 Cup of water
- 1 1/2 Cups Raw sugar
- 75g unsalted butter
- 1 tsp vanilla extract
- 1 organic lemon sliced fairly thinly
- juice of one small organic lemon
- 2 level tsp ground cinnamon
- 2 level tsp grated fresh ginger
- 1/2 heaped tsp ground cloves
Heat gently, stirring carefully to allow sugar to dissolve but trying not to mash up the figs, keeping as many whole as possible.
Bring to the boil and then turn heat down to simmer for approximately 1 hour, until the figs are soft and glossy and golden all over.
Pack into hot, sterilised jars, you can reduce the liquor to a more sticky toffee consistency if you prefer.
Leave for a couple of days before trying the first mouthful !
I sterilise my jars in the oven and boil up the lids /rubber rings, then once I have filled the jars with the figs, if I'm reducing the liquor down some more I pop the jars (no rings) back in the oven to keep hot until ready to pour on the last of the fig liquor and seal with the lids.
Lovely rich spicy figs good enough to eat on their own or with some cheese and crackers or perhaps with some real vanilla ice-cream or thick natural yoghurt.
Of course there is always the no spice option, which I love with salads.....
ratios are:
1lb fresh ripe figs
1lb sugar
juice of 1 lemon
I use homegrown organic figs, ditto with the lemons and raw cane sugar.
If the figs are very small I leave them whole but with larger ones I half and if necessary quarter them.
Put all three ingredients into a pan, on a gentle heat dissolve the sugar (stir gently too) and then bring to the boil, boiling until setting is reached.
Put into hot sterilised jars - see my note above about the jars and perhaps reducing the syrup.
Enjoy !
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