How to make
Clean, wash and cut the figs in half. Peel the pears, remove the seeds and cut them into pieces.
Spread the fruit in a tray, cover them with sugar and pour the water. Basically, the amount also depends on how juicy the fruit is, so if the variety of figs you use is drier, you can add a little more water and sugar.
I have an acquaintance who prepares this jam in an absolutely dietary version, without any sugar. This is also an option, but it would be suitable for quick use and only in cases where the fruit themselves are sufficiently aromatic and sweet.
Mix well and bake under foil at 340°F (170°C) with a fan, until the figs and pears soften and the liquid thickens. Finally, sprinkle with lemon juice, mix slightly and leave them in the oven without foil, until the desired thickness is obtained (10-15 minutes).
The duration of baking depends on the quantity. For me, 45 large and juicy figs and 3 pears made 3 jars of the wonderful jam and I had a small bowl left over for pancakes in the morning.
Distribute the warm jam into pre-sterilized jars (boiled or heated in the oven, so that they are perfectly clean of bacteria, including the lids).
Close them tightly and turn them with the lid upside down. Leave them to cool and then store them in a cool and dark place.
The oven-baked fig and pear jam is ready.
