It’s fig season and they’re delicious fresh and in salads and deserts. Our neighbour on one side has two massive trees and we usually get some given to us. They prune them very hard and while they are quite old they aren’t much taller than a person but are very wide. This makes for easy harvesting of the fruit and easy netting. The neighbour on the other side also has two fig trees. The big one is quite tall and the birds tend to get most of those fruit as its really hard to pick from it. The small one is growing over our side of the fence and the fruit is delicious. As well as drying the fruit to preserve, it also makes a lovely jam.
1 kilo figs, peeled and quartered
200 grams sugar
4 tablespoons water
Select figs that are just ripe and are firm. Peel and quarter the figs. Prepare a syrup with the sugar and the water. Add the figs to the boiling syrup and cook on medium heat until gelling stage is reached. Put into sterilised jars and seal the lids. Boil jars for 10 minutes to preserve.