500g dried figs
1.5kg apples
2 oranges
900ml Water
2tsp ground cinnamon
1.25kg granulated sugar

Chop the figs, then add to a preserving pan.

Quarter, core and peel the apples, then cut into small cubes.

Finely chop the whole oranges.

Add to the preserving pan with the water and cinnamon. Cover and cook gently for 30 minutes, stirring from time to time, until the fruit is very soft.

Add the sugar and heat gently, stirring occasionally, until the sugar has dissolved.

Bring to the boil, then boil rapidly for 15—20 minutes until very thick.

Stir frequently the thicker it becomes so that it doesn’t catch on the base of the preserving pan.

Ladle into warm, pre-sterilised jars, screw lids on tight and store in a cool dark place.