Rinse figs, cut off stem and cut into coarser cubes. Mix with juice of one lemon, a 1 cm wide strip of lemon peel (only the yellow), slit vanilla bean and sugar and macerate for 24 hours. Bring the fruit mixture together with the liquid to the boil in a copper jam pot and simmer on low heat for about 20 to 30 minutes until the jelly test is successful. A beautiful reddish syrup should form.
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