How to make
For this jam you need large and very well ripened figs.
Wash the figs very thoroughly. Cut them into coarse pieces. Put them in a large pot. Pour the water and sugar over them. Stir. Put the pot on the stove to boil on low heat for about 2-3 hours. Keep a close eye on the jam and stir very carefully.
Toward the end, check to see if the jam is the desired consistency - put a little of it in a small plate using a spoon and make sure it doesn't run. Shortly before (about 5 min.) removing the fig jam from the heat, add the 1/2 packet citric acid.
Wash the jars, they need to be well dried, including the caps. Distribute the ready fig jam into the jars and close tightly with the caps.
The result is a tasty jam with coarse fig pieces, suitable for smearing on pancakes or adding to cakes, ice cream and yoghurt.
