600 gr of sugar every kg of figs

Take the stalk away from the figs, wash and slice the without peeling.

Put them in an iron pot and cover them with the sugar.

Let marinate altogether in a cool place(not the fridge) for twelve hours.

Let it cooking over a moderate heat foaming often and taking away the seeds that come on the surface.

You have to cook the jam till it won’t have the right consistency.

When, purging the mixture on a plate, it run slowly, the jam will be ready.

Pot it whe it is still hot till 1 cm from the board of the jar and close it with an airtight cover.

Turn upside down the jar for 5 minutes: the jam, still boiling, soak the internal side of the cover.

In this way, we can do a sort of sterilization.

Figs jam