Ingredients:
1 kg ripe figs, trimmed, roughly chopped
500g caster sugar
1 vanilla bean, split, seeds scraped
1 cinnamon quill
Pared rind and juice of 1 lemon
Method:
1. Place ingredients in a bowl, cover and stand
overnight at room temperature.
2. Transfer to a pan over low heat and stir to dissolve sugar.
3. Bring to the boil, then cook over very low heat, stirring regularly, for 45 minutes or until thick and sticky.
4. Mash figs gently with a fork or masher to break up a little.
5. Remove vanilla pod, cinnamon quill and lemon rind, then cool slightly, and seal in sterilised jars.
6. Store for up to 3 months.