In short. Figs sliced unpeeled, buried in sugar for twelve hours, then cooked down and potted hot. 600 g of sugar for every kilo of fruit.
Puglia is full of fig trees, and for a few weeks in late summer there are more figs than anyone can eat. This is where they go.
Ingredients
- figs
- 600 g of sugar for every kilo of figs
Method
1. Preparation. Take the stalks off, wash the figs and slice them without peeling.
2. Macerating. Put them in a pot, cover with the sugar and leave to macerate in a cool place — not the fridge — for twelve hours.
3. Cooking. Cook over a moderate heat, skimming often and removing the seeds that rise to the surface.
4. The test. Cook until it has the right consistency: dropped on a plate, it should run slowly.
5. Potting. Pot while still hot, up to 1 cm from the rim, and close.
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