• fresh figs (if unavailable, use dried figs or omit figs altogether)
• pears
• melons
• quince(s)
• lemon rinds
• walnuts
• ½ pound of sugar for each pound of fruit

Choose very ripe fruits. Place the whole figs in a heavy-bottomed pan, sprinkle with sugar and bring to a boil. Remove from heat and drain through a piece of cheesecloth. Bring the juice to a boil and add the peeled and quartered pears, quinces, and melons, and the shelled walnuts. Add sugar. Cook for 1 hour or more, or until the mixture is dark and sticky. Return the figs to the pan and cook for 15 minutes. Allow to cool and place in a sterilized jar and seal.