Miele Di Fichi (Fig Honey)

• 2 pounds dried figs
• 1 gallon water

1. Cut figs in half and place in a large pot with the water. Bring to the boil then turn down to a gentle simmer and cook for about an hour or until the liquid is reduced by at least half and the figs are soft.
2. Drain the figs and their liquid in a muslin-lined sieve over a bowl. When the figs are cool enough to handle, bring the edges of the muslin together and give it a good squeeze to remove as much liquid as you can. Place the strained liquid into a saucepan and bring to the boil. Turn down to a simmer and cook for about twenty minutes or so to reduce further and set. You can see if the syrup is at setting point by keeping a saucer in the freezer and testing several drops of hot syrup on the cold plate for a dense, honey-like consistency.
3. Pour the fig honey into clean, sterilised, warm jars and seal as you would a jam.

figs, gallon water

Taken from food52.com/recipes/23494-miele-di-fichi-fig-honey (may not work)