Peel the figs gently.
Boil too much water, turn the heat to low and put the figs into the water.
Cook it until the raw figs soften, place them on a colander, let them cool down.
Meanwhile boil the mixture of sugar and 4 cups water until it reaches to the right consistency.
Add the cooled down figs in it, and cook it for a while more.
Add the lemon juice finally, boil it for 5 more minutes, and remove it from the stove.
After the jam cools down in the pot, fill it into jars, cover the cap well, and store it in a dark and dry place.
Note: The figs for the jam must be too small, hard and sugarless definitely.
|
