This jam is made with the tiny unripe green figs, which taste of honey when cooked with sugar. They are left whole floating in a runny syrup.
1lb/450gfresh young green figs, trimmed and peeled
juice of ½lemon
Put the sugar and water in a pan and bring to the boil, stirring all the time. Reduce the heat, stir in the lemon juice and the figs, and simmer gently until the syrup thickens and the green colour of the figs intensifies. Leave to cool in the syrup, then transfer to scalded jars. Let the jam stand for 2-3 days before eating.