This recipe comes from the recipe book ‘Barossa Food‘ by Angela Heuzenroeder
This preserve is a five-year wonder! Very similar to the previous recipe, it requires the figs to be stored in their syrup in jars. The lids should not be airtight. Old recipe books said that the jars should be covered with parchment paper dipped in vinegar or rum.
Each year in storage makes the syrup thicker and the figs more succulent. Eat them before they start to dry out, however. Use them to stud a baked ham. Serve the ham on vine leaves surrounded by more figs.