Step 1

Trim the figs and cut into bite-sized wedges. Layer into a dish with a sprinkling of sugar and chopped ginger after each addition. Melt the honey and ground ginger together in a small saucepan, then drizzle this over the figs.

Step 2

Cover the dish and place in the fridge overnight. The fig pieces will soften with the sugar and honey to produce a thick syrup in the bottom of the dish.

Step 3

Wash and sterilise two 500g jars. To do this, boil jars and lids for 10 minutes in a pot of water. Carefully remove with tongs and air dry on a cake rack.

Step 4

While the jars are sterilising, pour the syrup from the figs into a saucepan. Add the extra water and bring to a boil. Carefully add the figs and ginger. Bring back to a gentle boil for three minutes to soften and poach the fig pieces. Remove from the heat and immediately ladle the hot figs and syrup into the hot jars – I used a chopstick to nudge the fig pieces into the gaps.

Step 5

Secure the lids firmly and set aside to cool on a wooden board. Once cold, check the lids have inverted, creating a vacuum seal. Store in a cool dark place and use within six months. Once open, keep in the fridge and consume within one month.