Ingredients

• 2.2kg firm figs, stems removed
• 4 cups sugar
• 2 cups water
• 2 tablespoons vinegar

 

Method

Wipe the figs and prick several times with a skewer. Place sugar, water and vinegar
in a saucepan and bring to the boil, add figs to the pan and simmer for
2 ½ hours. Drain figs and place on an oven tray. Place in an oven preheated
to 120 C and leave for 3 hours to dry completely. Figs can be stored in
refrigerator in an airtight container or frozen.

 

Method