Homemade Green Figs Jam by Mira | Easy Recipe

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What is required:
1 kg of green figs
for the sugar syrup:
1 kg of sugar
380-400ml of water
for the acidic solution:
1 packet of citric acid (10 grams)
3 tsp water

Preparation:
Choose the best looking green figs, around 1 kg, and wash them thoroughly.
Using a toothpick or sharp object, poke several holes in the figs.
Place the figs in a large pot filled with 2 liters of cold water.
Bring the water to a boil, then let the figs simmer for 3 rounds of 5 minutes each. This process helps to remove the bitter taste from the white liquid inside the figs.
To prepare the sugar syrup, combine 1 kg of sugar and 380-400ml of water in a pot and bring it to boil. Let it cool down.
To prepare the acidic solution, mix 1 packet of citric acid with 3 tsp of water.
Add the cooled sugar syrup and acidic solution to the figs and let it marinate for at least 24 hours.
Drain the figs and they are ready to be served.

Begin timing from the moment you start boiling the figs. Discard the water used for boiling.
Rinse the figs with cold water, strain, and repeat this process 3 times for each boil.
After the final boiling, place the figs in a strainer and rinse with cold water. Drain again.
To make the sugar syrup, combine 1 kg of sugar and 380-400ml of water in a pot and bring to a boil. Cook for 10-15 minutes.
Add the figs to the syrup and cook on high heat for 20-25 minutes, do not stir with a spoon, just remove any foam with a wire rack.
Gently shake the pot while the figs are cooking. Remove from heat and let it sit at room temperature for 24 hours uncovered.
The next day, cook the mixture again to achieve desired syrup consistency.
To make the acidic solution, mix 1 pack of citric acid with 3-4 tsp of cold water and stir until the crystals are dissolved.
Once the figs are cooked, remove the pot from heat, and fill it in dry jars, at least room temperature. Leave some space on the top, to allow them to vacuum.
Turn the jars upside down and leave to cool.

You will be able to fill 4 jars of 314ml each with the specified amount.
To ensure the best preservation, keep the jars away from direct sunlight, and store in a dry and cool place.

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I recommend eating it with strained yogurt :)
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