Fig jam

Arrange the figs in a pot and cover with cold water.

Bring to a boil and cook for 20 minutes.

Drain figs, Peel and chop coarsely.

Put them back in a saucepan with 1/2 glass of water and cook over low heat, stirring frequently, for 20 minutes.

Add sugar, causing it to dissolve well, and lemon juice.

Continue cooking until the right consistency.

Have still hot in jars, seal and store them, close them until cool, under a layer of warm cloths.

Store in a dark cool place.