How to make
The stems of the picked fruits are cut off with the fruit and the figs are pierced with a thick needle in several places. I recommend that you use household gloves when handling the fruit.
The figs are placed in a vessel of cold water in which the copper sulfate has previously been dissolved. They are left in this solution for 2 hours.
Then they are boiled in 5 waters, which is done in the following way: they are poured with cold water, put to boil and the water is poured out. Cold water is poured again and repeat that 5 times. A little citric acid is added to the last water, then it is discarded.
The fruit are carefully strained of the water, by making sure not to ruin their integrity.
During this time, prepare a syrup of half the sugar and 1 cup of water, in which the figs are boiled for 15 minutes.
Then add the rest of the sugar and when the syrup boils again, the pot is removed from the heat and left to cool.
The next day, the jam is brought to the required thickness, which we test with a drop of the syrup on a plate, which has been taken out of the freezer.
About 5 minutes before the end of boiling, add the citric acid dissolved in 1 tsp. hot water.
The foam is removed and the jam is poured into clean and dry jars, which after closing are turned upside down. They are wrapped in a towel to cool slowly.
This jam is a wonderful combination served with slices of French cheeses or prosciutto. The fruits are an irresistibly delicious ingredient for many pastries and when served with a bottle of Ouzo, it brings back magical memories of the seaside and the sound of the waves.
Grandma's jam from green figs is ready.
