How to make
Wash the figs well. Remove the steams.
Add about 8 cups of water in a saucepan. When it boils, add the figs. Leave them boil for 5 minutes (time starts from the moment of boiling). Strain them and put them back in boiling water. The procedure is repeated 5 times. It is necessary so the bitter taste that is in the green figs to be removed from the milk.
During this time, prepare the sugar syrup from 5 cups of water and the sugar. Boil until 2/3 of the liquid remains.
After the fifth straining, put the figs one by one in the boiling sugar syrup that you made, while pressing them lightly with your fingers to squeeze out the water that is left inside.
Cook for about 30 minutes and leave them for a few hours.
When the jam has completely cooled, check its density.
Then close them up and boil them again. If it was not thick enough, boil a little longer.
5 minutes before removing from the heat, add 1 tsp. lemon acid.
Pour the jam into jars once it's ready. Sterilize them for 5 minutes.
From this dose I made 5 jars of 250 g and 2 jars of 340 g.
This jam has an unique taste. You can add it to various cakes, but you can also just eat it as it is.
Enjoy!
