Green fig jam

1. We sort and wash figs under running water, transfer it to a medium-sized saucepan. It is best to use dishes with thick walls, thick bottom. A stainless steel saucepan will do, as an option - enameled.

2. Fill the figs with about a liter of water (it is necessary that the fruits are completely covered with it), put on high heat, bring the liquid to a boil, then reduce the heat and cook the figs for 10 minutes on a minimum heat. Next, drain the water, pour cold water over the figs. Repeat the same thing 2 more times (boiling for 10 minutes and pouring cold water).

3. The amount of water specified in the recipe (300 ml) is poured into a small saucepan, we also pour granulated sugar into it. Put the pan on medium heat, bring the liquid to a boil, slightly reduce the intensity of the fire. All this time we mix the syrup. Cook it until all the sugar crystals dissolve, then remove the pan from the stove.

4. Now we cut each fruit into quarters and put them in the prepared syrup. We leave it overnight so that the figs are well soaked.

5. We put the pot with the future jam on medium heat, bring it to a boil, then reduce the heat to a minimum and cook the jam until it thickens. We choose the desired density to taste and, depending on this, we keep the jam on the fire more or less. The more time we cook jam, the thicker it becomes.

6. Add tartaric acid, mix, and cook the jam for another 3 minutes. After we remove the pan from the heat and cool its contents a little.

7. We lay out the jam in glass jars prepared in advance and leave it without lids on the table overnight (if necessary, for a day). It is necessary that a film is formed on the surface of the jam. When this happens, we close the jars with parchment, from which we first need to cut circles. We fix them with a thread.

Jars of ready-made jam should be kept cool, the humidity in the room should be low.

Everything is ready!