2kg Green Figs (Use Purple if Green impossible to obtain)
Juice of 3 Lemons
1/2 Cub Brandy
1 1/2kg Chelsea White Sugar

1 : Chop figs and place in large pan with lemon juice and brandy. Simmer gently until figs are soft (about 20 mins).
2 : Stir in Chelsea White Sugar and when dissolved bring mixture to the boil and cook until setting point is reached.
3 : Pour into warm, dry sterilized jars and seal.