Fig jam with lemon for winter

1. First of all, we will prepare the container for the workpiece. These can be ordinary sealing jars or jars with threads for screwing. Sterilize the jars, cover the lids with boiling water. It can be sterilized in any convenient way: over steam, in the oven, in the microwave. The main thing is that the cans are dry at the time of filling.

2. Figs are washed, dried. Cut each fruit into quarters. Lemon is washed with a brush in hot water. Then cut the lemon into slices along with the peel. Lemon should be taken in a small size, otherwise only half should be used.

3. Put figs and lemon in a thick-walled saucepan. Here we pour sugar, a pinch of salt, pour cognac. Leave at room temperature for a while. It is necessary for the syrup to form. Periodically mix the ingredients.

4. We send the pan to the fire. Add a sprig of rosemary. Heat the mixture over medium heat, wait until the sugar dissolves. Stir frequently. Cook the jam for half an hour. All the liquid should evaporate. The jam should be thick.

5. When the figs are softened enough, we process it with a potato masher. At the same time, using a fork, we extract lemon slices and rosemary.

6. Lay out the jam in the prepared jars, filling them so that there is still room in the jar, about 2-3 centimeters from the edges. Well, now we cover the jars with lids and place them in a large saucepan. We lay a towel on the bottom of the pan. Fill with water so that it reaches the shoulders of the cans.

7. We send the structure to the fire. Pasteurize the jam for 10 minutes from the moment of boiling. Then we remove the cans from the water, screw the lids tightly. We allow the blanks to cool down, only after that we transfer them to a permanent storage place.

Have a delicious jam!