Anjir Murrabossi

Rinse the figs thoroughly under cool running water and remove the stems, discarding any bruised or damaged fruit.

Cut each fig into quarters, leaving them slightly attached at the base if possible to maintain their shape during cooking.

Place the cut figs in a large, heavy-bottomed pot or preserving pan.

Pour the water over the figs and bring the mixture to a boil over medium-high heat, stirring occasionally.

Once boiling, reduce the heat to medium and add the sugar gradually while stirring until completely dissolved.

Continue cooking the mixture at a gentle boil, stirring frequently to prevent sticking and ensure even cooking.

Test for doneness by placing a small amount of syrup on a cold plate—it should wrinkle slightly when pushed with a finger, indicating the preserve has reached setting point.

Remove the pot from heat and let the murrabossi cool slightly, then transfer to clean glass jars while still warm, sealing immediately.