Ingredients

• 15 kg dried figs
• 5-6 bay leaves

Instructions

• Wash the figs well, score them and place them in two large pots. Cover them with water and let them absorb water for 12 hours.
• Fill 2/3 of a large pan with figs together with the water that we used.
• Add 5-6 bay leaves and let boil until the figs are soft enough to melt.
• Follow the same procedure with the rest of the figs, adding each time the juice where the previous figs have boiled.
• Drain the figs and keep the juice. Place the juice in a large pan and boil it in medium heat until it becomes a thick syrup.
• Finally preserve it in a jar and keep it outside the fridge for a whole winter.