- Choose fresh, black and very firm figs. Remove the tail, peel them if you wish and cut them in 4.
- Weigh 1.2 kg and pour them into the jam bowl with sugar.
- Bring to a boil. From this moment, count the cooking time: 7 minutes with a giant sugar, otherwise 15 to 20 minutes. Maintain a high fire and stir often.
- Take the jam testing by pouring a few drops on a cold plate then tip the plate. The fig jam must sink gently.
- Split and proceed without waiting for the pots. Close with the lids and turn them over for 1 min, then put the jams back to the place to let them cool.
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Les ingrédients sont bien précisés juste au dessus de la préparation 😉
1kg200 de chair de figues pour 1kg de sucre gélifiant ou 1kg200 de sucre semoule ou sucre cristal