At the end of summer people feel the need to preserve seasonal fruits by making jams that will be put aside for winter. Since figs ripe during this period, making fig jam is the right choice because you could then eat it in the wintertime on a simple slice of bread and butter, with aged cheese or use it for jam tarts.
- 1 kg figs
- 1 lemon
- 600 grs sugar
- Rinse, peel, cut into four parts and put figs in a bowl.
- Add sugar, mix and let macerate for at least 10 hours.
- Pour mixture in a saucepan, add grated lemon peel and juice and start cooking over a low flame stirring frequently.
- When sugar has melted, turn up the flame and cook until jam is sufficiently thick (try to pour a tsp of jam on a plate, it must be thick, not liquid).
- Frequently stir, skimming off any foam and seeds rising to surface. When jam is thickened, turn off the flame and let rest for 10 minutes.
- In the meantime wash in hot water the glass jars that will contain your jam. Stuff nearly completely leaving only 1-2 cm air.
- Clean jar edges if necessary and seal hermetically.
- Keep jars upside down and let cool down in this position.
- Store in a cool dark place.