Ripe fig Konfyt

          Peel the figs thinly and lay them on a tray in the sun for a short time to dry. Weigh them, and prick them with a darning needle all over, and then soak them in the lime solution given for "green figs" above.

                The syrup for "ripe" figs is made from 1 1/2 kg   ( 3 lbs. ) of sugar to every 2 kg   ( 4 lbs. ) of fruit, or 375 grams ( 3/4 lb. ) sugar to 500 grams ( 1 lb. ) fruit, and two cups of water for every 500 grams ( 1 lb.) of sugar.

                After soaking the fruit in the lime solution overnight, rinse them well and drop them into the boiling syrup one at a time. When all the fruit has been added and the syrup is boiling , add the juice of one lemon to every 3 kg ( 6 lb. ) of fruit. Use bruised root     ginger or stick cinnamon ( tied in a muslin bag ) as flavoring. Remove the bag when the flavoring is right. Cook the fruit until it looks clear and full of syrup.