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Recipe From
Jamie Magazine
By Laura Fyfe
Tap For Ingredients
Method
Roughly chop the dried figs, coarsely grate the apple and zest and juice the clementines. Pick and finely chop the rosemary leaves.
Place all the ingredients in a large bowl and mix to combine.
Spoon into sterilised jars, seal and store for at least 3 weeks and up to 2 months.