Fig jam from the Fig Lady Marie Shires

2 kg figs
2 kgs sugar or less
100ml vinegar
Lime juice –optional

Cut up the fruit and stand overnight with half the sugar.  Add the remaining sugar and vinegar; bring to the boil and simmer for approximately one hour or until the required consistency.

Bottle while very hot and seal in prepared, sterilised bottles.

This Fig jam opposite was made by a French l;ady and for sale in a little shop next to the Canal du Midi in France, and the recipe appears in the article - Figs - fruit frpom the 'tree of life' in Tonya's Musing section.

Figs in syrup

1.3 kg figs – whole firm figs with the storks trimmed and left on
3 cups sugar
3 cups water
1½ tbsp vinegar

Dissolve sugar in water.  Add the vinegar.  Prick figs with fork and add to the syrup.  Bring slowly to the boil and simmer for approximately 3 hours.  Drain if desired and dry in sun or dehydrator.  Serve with Greek yoghurt.