How to make
Choose semi-ripe figs and pass through a grinder after removing the stems. Peel them if you like.
Put the paste in a tray and sprinkle with about 2/3 cup (150 ml) water.
Put the jam to bake, while stirring regularly. It needs to caramelize well and thicken - run a spoon through it and it needs to leave a furrow along the bottom of the tray.
Take the jam out, stir with the citric acid and vanilla and return to the oven for another 3-4 min.
While still warm, distribute into jars. Optionally add roasted walnuts at this point. Close the jars immediately and turn with the caps down, leave it until the jam cools.
