This jam is usually eaten with a teaspoon to accompany tea drinking, or can be spread on bread and butter for breakfast.
1 KILO FRESH FIGS
1 KILO SUGAR
1 TSP CITRIC ACID
1 PINCH VANILLA
The night before making:
Put the figs in a large heavy based saucepan
spread the sugar across the bottom of the pan evenly and cover
set aside for 8-10 hours
Simmer over a very low heat for 50-60 minutes, stirring from time to time gently so as not to squash the fruit.
Finally add the citric acid and the vanilla, then leave to cool.
To store – pour the jam into sterilised jars (a dishwasher is a good way to sterilise jars) or wash in hot soapy water, rinse in hot water and dry in a warm oven.