Step 1

Rinse figs thoroughly under running water. Drain.

Step 2

Bring remaining ingredients to a boil, stirring to melt the sugar. Reduce to a brisk simmer and cook the syrup for 10 minutes.

Step 3

Gently add the figs to the syrup, reduce to a slow simmer and cook for 15 minutes. Gently does it. Do not boil vigorously or the fruit will break up - we want to keep it whole.

Step 4

Remove pan from heat, weight the fruit with a plate to keep them submerged, cover the pot, and allow figs to steep in syrup overnight.

Step 5

Next day, remove the plate and bring the syrup and fruit very gently back up to a slow simmer. Cook for 15 minutes.

Step 6

Remove from heat and gently remove the fruit from the syrup and transfer to sterilised jars.

Step 7

Bring the remaining syrup back up to a boil, then cook for 5-10 minutes to reduce slightly.

Step 8

Top up all jars with the reduced syrup, adding some of the spices if desired, and seal.

Step 9

Store in the fridge.