Fresh Figs In Honey Syrup

4 Ingredients

2 lemon, thinly pared strips of washed organic zest
1 lemon, juice only
1 cup honey
16 figs, ripe

Description

Although figs lose their vibrant colour, turning greener if bottled, being macerated in honey syrup with lemon zest enhances their flavour. They are delicious served as a dessert with thick Greek yoghurt or cream, but also as a starter with cool, salty feta cheese.

Method

Step 1 of 4

Put the honey, 500ml of cold water, and the lemon zest and juice in a saucepan. Heat gently, stirring until the honey has dissolved. Bring to the boil and boil for 3 minutes.

Step 2 of 4

Meanwhile, wash and dry the figs. Add to the syrup and boil for 2 minutes. Using a slotted spoon, pack the fruit tightly into warm sterilized jars without squashing them too much. Lift the zest from the syrup and discard. Pour the hot syrup over the figs to cover completely. Tap each jar gently on a wooden board or work surface to remove any air bubbles.

Step 3 of 4

Fit the rubber band or metal lid seal and clamp on the lid. If using screw-band jars, loosen by a quarter of a turn.

Step 4 of 4

Tighten the screw-band, if necessary. Leave for 24 hours and test for a seal. (If using Kilner jars with metal lids, you will know immediately or soon after processing if you have a seal as the lid becomes slightly concave and is firm with no “give” once pressed. You may even hear a “pop” as the seal forms.) Store in a cool, dark place. Once opened, store in the fridge.