Llewellyn Fig Jam

• 2 34 kg figs
• 2 34 kg sugar
• 12 liter water
• 2 tablespoons vinegar (eg malt)
• 1 cup blanched almond

1. Boil the chopped figs, sugar, water well for 1 hour.
2. Add the vinegar and almonds at the end of cooking.
3. Bottle and seal.

figs, sugar, water, vinegar, blanched almond

Taken from www.food.com/recipe/llewellyn-fig-jam-50406 (may not work)