Macera with sugar and lemon: Add the sugar over the figs in the bowl. The amount of sugar should be approximately one third of the weight of the figs. Squeeze the juice of one lemon over the mixture and stir well so that all the figs are coated with the sugar and lemon. Cover the container with plastic wrap and let it marinate for at least 6 hours, or even better, overnight, so that the flavors fully integrate.
Cooking the jam: After the hours of maceration, transfer the figs and the resulting liquid to a large pot. Add a cinnamon stick to flavor the jam and bring the mixture to medium heat. Stir occasionally for about 30 minutes, or until the mixture reduces and thickens.
Checking the doneness: To check if the jam is done, pass a spoon through the mixture and see how it behaves. The jam will be ready when it does not come together again when passing the spoon, which indicates that it has reached the desired consistency.
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Fig jam – Step by step and very easy
