- 10 figs fresh or frozen
- 75 g dried figs chopped
- 300 ml cider vinegar
- 100 ml balsamic vinegar
Quarter the fresh/frozen figs and place them in a largish jar, along with the dried figs.
Add the vinegars and crush the fruit using a potato masher or similar.
Cover and leave to stand in a cool dark place for a week. During this time, mash the fruit two or three more times.
Pour the fruit and vinegar into a jelly bag suspended over a bowl and allow to drip overnight.
The next day, measure the liquid, and for every 300ml of liquid, add 200g sugar.
Place the liquid and sugar into a saucepan and bring to a boil, stirring until the sugar dissolves. Boil gently for 5 minutes. Remove from heat and allow to cool.
When cool, pour into sterilized bottles, seal with a cork or plastic, non-reactive top and lable.
- Store in a cool, dark place. Keeps for one year