Figs in rum syrup

This will be a surprise as we have not tasted these yet and have to wait another 4+ weeks or even wait for Christmas. Car must be taken whilst boiling the syrup so it does not turn into toffee or become brittle.

Foodstuff you will need: 

1kg green or black figs

500g caster sugar

500ml water

75ml white rum plus several tablespooons

Equipment:

Large pan

1 litre jar

Wooden mixing spoon

How to throw it together

Wash and wipe figs

Take top stalk and a slice off the bottom (thicker skin) from each of the figs.

Put sugar in water and dissolve bringing slowly to the boil (sugar should dissolve before it reaches boiling point)

Let syrup bubble for 15 minutes

Take off heat add 75ml of rum and gently add the figs

Swill the pan so that the figs are covered ad cook for 90 minutes with lid on at an angle so liquid does not evaporate too much

Turn the figs from time to time so all are cooked equally

Remove figs to preserving jar

Put liquid back on heat to reduce further for 10 minutes

Remove from heat, add more white rum and pour over figs.

If the liquid does not cover the figs, add more white rum into the jar.

Close lid and keep in cool dark place for 6 weeks but not more than 6 months.