| 1 | Wash figs and trim stems. |
| 2 | Place figs in a large pan and cover with boiling water. |
| 3 | Bring to a the boil and boil gently, uncovered, for 15 minutes. |
| 4 | Drain and rinse with hot water. |
| 5 | Return to pan and cover again with boiling water. |
| 6 | Repeat boiling and draining process four times in all. |
| 7 | Cook until figs are tender after last change of water (about 1 hour"s cooking in all). |
| 8 | Drain figs, rinse with cold water and spread out on paper towels to dry. |
| 9 | Insert a whole or split almond into base of each fig if desired. |
| 10 | In a clean pan bring sugar and water to the boil. |
| 11 | Add lemon juice and grapefruit or lemon peel and boil for 10 minutes. |
| 12 | Add figs and boil over moderate heat for 10 minutes, skimming when necessary. |
| 13 | Cover pan and leave overnight. |
| 14 | Next day bring pan contents slowly to the boil and boil gently until syrup is thick when tested. |
| 15 | Put figs and syrup into sterilised jars, seal and store in a cool place. |
| 16 | Testing syrup: drip a little syrup onto a cold plate. |
| 17 | If drops do not spread, syrup is ready. |
| 18 | If you have a sugar thermometer, cook to a temperature of 105 c (220°F). |
