How to make
Wash the fruits and put them in a pot or another suitable container in which you will later boil them. Pour the sugar and shake the container to distribute it among the figs. Leave it like this for 1 night in a cool place.
The next day, the sugar should almost have melted and a syrup should have formed.
Put the pot with the figs on the stove and boil for about 50 minutes to 1 hour over medium heat. Stir occasionally and remove the white foam that forms on the surface. The syrup from the melted sugar and the separated fruit juices is thin as water at first, then gradually thickens slightly.
Turn off the stove and let the homemade jam cool for a whole day, then check the density - then it will become clear whether and how much more time it needs. Put it back on the stove to boil for at least another 10-15 minutes. I like it thicker and darker, so I boil it for at least another half hour, but it's all a matter of taste and preference. Judge for yourself how thick you want your jam.
I don't want all the figs to stay whole - some break apart when stirring, but that's not a problem for me. I don't remove the seeds that have come out because they are wonderfully crunchy and very pleasant. I don't like jam with a watery, clear and light syrup, so I prepare it every year in the way described above and with repeated boiling I never have a problem with achieving the right thickness. It may take longer, but it's worth it.
Some people may find the sugar too much. Yes, it is, but it should be sweet :) I should note that in principle, it should be made 1:1 (figs: sugar), but even I slightly reduce the sugar.
The lemon juice is added a few minutes before the jam is removed from the heat. Stir.
While it is hot, distribute it into clean jars, close tightly and turn upside down. Leave the homemade fig jam like this until it cools down and store it in a dark and cool place.
Check out why you should eat more figs and all the benefits of figs.
