Preserved figs in ginger syrup
( MAKES 4 LARGE JARS )
This is a great way to deal with a prolific fig crop, and also for figs that might not be sweet and juicy enough to enjoy eating raw. They are great to have at hand in the pantry, ready to bring out for winter desserts. The recipe is easily halved if you have less fruit.
- Trim figs and cut in half if large. Combine sugar, lemons, water, vinegar and ginger in a large pot and bring to a boil, stirring until sugar has dissolved. Add figs and simmer gently until soft (about 3 hours).
- Divide figs and syrup between sterilised preserving jars, fill jars to overflowing with a little syrup or boiling water and seal with sterilised lids. They will keep for months in a cool, dark place.
See more of Annabel's fig recipes