1. Boil the raw figs in fresh water for around 10 minutes.
2. Squeezing each fruit from excess water to remove bitterness.
3. I repeated this step, but you might like to cook them longer (Step 1) and omit Step 3.
4. Prepare a sugar/ water syrup solution (1:1). I went with 2 parts sugar, 4 parts water and added some pectin.
Boil with cloves and cinnamon to get thicker.
5. Add the squeezed figs and boil for 10 minutes.
6. Add lemon juice.
7. Put into clean jars, upside down for sealing (i.e. proceed as normal for jams)
2. Squeezing each fruit from excess water to remove bitterness.
3. I repeated this step, but you might like to cook them longer (Step 1) and omit Step 3.
4. Prepare a sugar/ water syrup solution (1:1). I went with 2 parts sugar, 4 parts water and added some pectin.
Boil with cloves and cinnamon to get thicker.
5. Add the squeezed figs and boil for 10 minutes.
6. Add lemon juice.
7. Put into clean jars, upside down for sealing (i.e. proceed as normal for jams)