Fig jam (3)
Instructions
Peel the figs, weigh them and calculate the amount of sugar needed (half the weight of figs).
Make the syrup by dissolving sugar in a little water, should not be too much liquid, put on the fire and when it starts to boil add the figs and continue baking at moderate heat, stirring constantly with a wooden spoon, until the jam has thickened (pour a few drops on a slanted plate if you stop the jam is ready.
Fill the jars with jam still hot, taking care not to leave air voids and to keep the neck of the jars.
Cover the jars with a cloth of linen and possibly allow it to cool completely.
Only then close tightly with screw caps, making sure they are reliable.
If you like, during cooking, you can add a pinch of cinnamon powder.
