Chopped or pulped unripe figs boiled with sugar and a tart fruit, usually rhubarb or lemon (White 1932)
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)
664. FIG JELLY (Surrey)
Take one pound of small cooking figs, remove the stems, and pour them over some very hot water, but it should not be boiling. Leave them for a minute or two, then drain off the water. Then cut each fig in pieces, and to each pound of figs put one pound of sugar, a little grated lemon-peel, and the juice of one lemon. Put them into a pan and let them cook very slowly, until the syrup thickens and the figs become clear: stir carefully, and if it gets too thick add a little water. When cold, pour off into jars and cover tightly.
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