Figs don’t always ripen fully in more northerly climates, but green ones can be preserved in syrup or honey and stored for eating with cheese or on toast

I n a climate such as the UK’s, where figs don’t often ripen fully, it’s good to know that this glorious fruit doesn’t have to go to waste. Green figs preserved in syrup, or vye konfyt, as they’re called in South Africa, can be enjoyed on cheeseboards, pancakes and other desserts, or even eaten straight from the jar.

I steep mine in honey, rather than sugar syrup, so they’re less sweet. Use hard, unripe figs so they keep their shape during the cooking (if you have semi-ripe or soft green figs, consider making fig jam instead). They are a joy to make, and fill the kitchen with the most wonderful scent.

Using honey instead of sugar syrup makes these figs particularly tasty. The fig-infused honey can be used once you’ve enjoyed your figs, too – on toast, drizzled over ice-cream or on yoghurt and granola for breakfast. Soak the figs in salted water the night before you plan to cook them, and think about wearing gloves when preparing the raw figs, to avoid the latex sap that they give off when cut. I like to give these as gifts at Christmas: they’re a real treat to have on a festive cheeseboard.

7 tsp sea salt 500g green figs ½ tsp bicarbonate of soda 750ml honey ½ lemon, juiced and zested

Fill a large bowl with a litre of water, then stir in four teaspoons of the sea salt until dissolved. Cut any woody stalks off the figs (wear gloves to protect your hands from the white sap, which can be an irritant), then cut a criss-cross in the top of each fruit and prick all over with a sharp knife. Leave to soak in the salt water for at least 10 hours.

Drain and wash the soaked figs, then put them in a large saucepan with a litre and a half of fresh water, the bicarb and the remaining three teaspoons of sea salt. Bring to a boil, then turn down to a simmer, cover and cook for 15-30 minutes, until the figs are tender. Drain, return the figs to the pot, add the honey and another 50ml water, and bring to a boil. Turn down the heat and cook gently over a low heat for 45 to 60 minutes, stirring every 15 minutes, until the figs turn translucent and the honey thickens. Spoon into sterilised jars and seal. The figs will now keep for up to three months; refrigerate once opened.