Fig Conserva
Jam / Autumn / Lisa Featherby / Serves: 20

500 gm figs, peeled, coarsely chopped
80 gm caster sugar
Finely grated rind and juice of 1/2 lemon
Scraped seeds from 1/2 vanilla bean


Gourmet Traveller
March 2015

Stir figs, sugar, lemon juice and rind and vanilla seeds in a saucepan over medium heat until thick (about 20 minutes).
Set aside to cool completely (about 1 hour).