Try your hand at this old favourite recipe for Green Fig Preserve
2 kg green figs (from the first crop before the end of October – otherwise it is too ripe and become bitter when preserved)
2.5 kg sugar
2.5 litre water
2 ml (1/2 teaspoon) lemon juice
5 ml (1 teaspoon) ground dried ginger
For the lime solution:
5 litres water
25 ml (5 teaspoons) slaked lime (calcium hydroxide, which can be found at pharmacies)
5 ml (1 teaspoon) bicarbonate of soda
Remove skins from the figs with a fine grater or a serrated knife and cut a cross in stem end of each.
Make the lime solution and soak figs in it overnight.
The next day, boil the figs in 3 litres of water for about 20 minutes until they are tender and drain.
Bring 2.5 litre water and the sugar, lemon juice and ginger to the boil. Add the figs one by one and boil rapidly until the figs are soft enough to break open but still crisp, and the syrup is thick. This will take 45 to 60 minutes.
Bottle in hot sterilised jars, and fill the bottles to the brim with the syrup.
This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.