Here is a quick and easy figs jam recipe, straight out of grandma’s cookbook. Keep on hand a tablespoon, as you’ll need it to measure all ingredients. You can use this figs jam for crostata, spread it over toast, biscuits, or enjoy it with aged cheese.
Peel the figs and place them in a non-stick pan. Add the sugar and cook them on low heat while stirring for 15 minutes, until the sugar is slightly diluted.
Add the lemon juice and water. Bring the mixture to a boil and cook it for another 20 minutes, stirring carefully, until the figs have softened completely.
Now sterilize the jars. Place them in a stockpot, fill it with water, and let it boil for about 30 minutes.
Once the water cools, remove the jars, and place them up-side-down to dry on a clean dish towel. Pour the jam into the jars (don’t fill them to the rim), screw the caps on, and sterilize them again in a stockpot filled with water, letting them boil for about 30 minutes.