Ingredients

• 750g fresh figs
• 90g raisins
• 60g preserved ginger
• 250g onions
• 90g dates
• 180g brown sugar
• ½ tsp salt
• ¼ tsp cayenne pepper
• 600mls vinegar

Method

Chop figs into rings and chop dates and ginger into cubes. Boil vinegar and sugar and pour over other ingredients. Leave all night. Next day boil until thick and dark approx 3 hours. Pour into sterilised jars and seal when cold.

Disclaimer:

The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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Method