This is the perfect recipe to use unripe figs combined with ripe figs. Ensure you cook them for long enough to soften.

100g light brown soft sugar

100ml apple cider vinegar

50ml balsamic vinegar

300g chopped fresh figs

1 apple, peeled, cored and diced

2 onion, finely chopped

2 sprigs of thyme

1 tsp flaky sea salt

Put all the ingredients in a pan and bring to a gentle simmer for 1 hour, stir the pan occasionally to ensure the mixture doesn’t stick to the bottom of the pan.

Once the mixture has become sticky and jam-like, remove from the heat and place into sterilised jars with the lids tightly closed.

Turn the jars upside down and leave for 48 hours.