Sauces from Italy
translated by Italian with
A simple but very good jam. It is suitable for accompanying cheeses and for beautiful tarts.
I washed the figs, one at a time, under the running water, removed the petiole and cut them in half. I leave the peel, this way it is more rustic and, by baking, it caramels.
With the potato pot I removed the lemon peel, be careful not to cut the bitter white part. I cut it to small strips (you can also grate), we like to find them in the jam.
I added to the figs the squeezed lemon and the sugar, which seems small, but the figs are very sweet, in case you use it more, the jam will be too sweet.
I put on the fire and cooked, mixing often, why not attack, you have to be careful not to bark, it is advisable to use a long ladle.
I continued cooking for about 30 minutes, until, while testing the saucer, it was quite dense.
I put it still hot in previously sterilized vessels, which I turned up to cool