For 4 years now I have made fig preserve, sometimes a flop, but majority a raging a success.
Below is a basic recipe I use ( no warranty ) :
– 2 kilo’s figs halved
-lemon zest and lime zest,
– table spoon of cinnamon and gingerDrop sugar in 3 litres water, dissolve on stove, then add figs and other ingredients, medium heat, stir occasionally for 1.5 hours. The figs should be crystalised from the sugar. Bottle in sterile jars, easiest using a microwave to sterilise a jar.
2017 review from anon: “cheese is quite boring without your green fig preserve, have you got more.”