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Ingredients
- 3 cups water
- ½ cup vinegar
- 2 ½ cups sugar
- 75g preserved ginger
- 2 kg figs
Method
Place the water, vinegar, sugar and ginger in a saucepan and bring to the boil,
stirring to dissolve sugar. Simmer for 30 minutes. Wipe the figs and trim stems,
add to the syrup. Simmer for 2 hours and pack into clean hot jars.
Seal when cold.
