This is what we did with a surplus of figs given to us from our friend Jane. They were small dark figs and gave us delicious Jam but you could use any variety. Choose jam jars that have an inbuilt seal so your conserve is effectively bottled.
4 Cups of figs coarsely chopped 2 and 1/4 cups sugar 2/3 to 1 cup water 1/4 cup fresh lemon juice 3 Tbspn crystalised ginger 1/4 Tspn salt
Combine all ingredients in a large pot. Bring to the boil then reduce the heat and simmer uncovered for 30 minutes or until thick stirring frequently, Pour into sterilised jam jars.
Delicious however you want to use. I love it on Vogels toast but could be just as nice as icecream topping or in a small tart,
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