How to cook
This jam is prepared at a certain time of the year - in May. When harvesting, be sure to work with gloves to avoid allergic reactions!
Cut the stems of each fig, wash them thoroughly, pierce each fig with a fork in two places.
Add enough water to cover the figs completely. In the first water, you need to add the slaked lime - this way the nice green color of the figs is preserved.
Boil them that way 3-4 times for 5 minutes and change the water each time. After each 5 minutes of boiling, pour cold water over them and carefully squeeze the figs, while being careful not to tear them.
Boil a thick syrup from the water and sugar. Pour the figs, add citric acid to the desired density of the syrup and turn off the heat. Fill the jam into jars that close them immediately.
The jam jars does not need sterilization! They last more than 2 years like this!