- 2 kilo figs
- juice of 2 lemons
- 660 gram sugar.
- Glug of basamic vinegar
Wash the figs, remove the stems and cut them into small pieces
Put them with the juice, basamic and sugar in a pan and boil for another hour, stirring regularly till you like the consistancy.
Pour the jam into the jars till they are almost full. Close firmly with the lids and turn them upside down for 5 mins. Then turn them again, slowly. Cocer with a teatowel to cool slowly