How to make
Wash the figs and clean them from their stems.
Sprinkle them with sugar and leave to stand overnight (you may skip this step, but this way the fruit releases more of their juices). Bake the jam in a preheated 390°F (200 degree) oven and make sure to stir it occasionally.
The jam is ready when the syrup thickens and is not liquid like when you drizzle it on a plate.
When the desired density is reached, add the citric acid, stir and leave it for another 5 minutes in the oven.
Then pour it into the selected jars and sterilize them for 10 minutes.
