This recipe is perfectly suited for both white and red figs. The final yield will be about 70/75% of the initial weight of all the ingredients.

Wash the figs gently under running water.

Remove the outer skin and any spoiled, rotten parts that could compromise the result and food safety of the final product; afterwards, weigh the fruits.

Regardless of whether the figs are sweet or not, I calculate 0.1 cup of sugar for every 1 pound of peeled figs; in this case I added 1 cup of sugar to 2.2 lbs of figs.

Cut them in half or into quarters, as convenient, and place them in a thick-bottomed pot.

Add the fine salt (helps balance the sweetness of the preparation), the sugar, the ground cinnamon (you can also use a cinnamon stick of 1-2 inches), the juice of one whole lemon and the peel of both lemons, without the white inner part, please.

The lemon juice has the function of keeping the color of the jam vivid and enhancing its flavor and aroma, while the peel releases pectin, which will help to thicken the fig jam that would otherwise remain liquid.

Roughly mix all the ingredients, cover and let them macerate for about 30 minutes; during this time, a liquid will form.

After about 30 minutes, place the pot on the smallest burner over medium/low heat and let it cook uncovered for about 30/40 minutes, being careful of any splashes of boiling liquid.

The jam, like marmalade, should be stirred very often, not only to prevent it from burning on the bottom but also to see if it is thickening or not.

The cooking times may vary by a few minutes, more or less, compared to what I indicated; it also depends on how much vegetation liquid the figs have released in contact with the sugar.

After about 30 minutes (unless you notice it is already thickening before time), perform the saucer test. It consists of pouring a teaspoon of hot jam on a coffee saucer, tilting it and observing if it flows slowly or not; if it flows slowly, turn off immediately, move the pot away from the burners and immediately transfer the jam into pre-sterilized and dry jars, filling them up to an inch from the top edge.

Remove the lemon peels and any cinnamon stick before jarring.

Seal them tightly and turn them upside down immediately to allow the formation of the vacuum; let them cool completely, without touching them.

If you wish to be even more sure of the product’s safety and longevity, you can give the jars an additional boiling water bath.

Wrap the cold jars in kitchen cloths to prevent them from breaking during boiling if they bump into each other.

Place them in a large pot, fill it with cold water, cover it, place it on the medium burner over high heat and wait for the water to reach a boil.

When the water boils, lower the heat and, from that moment, let it boil for 30 minutes. Finally, turn off and let the jars cool in the water, without touching them. Only later can you dry them and store them in a dark, cool, and dry place.

The jars, once opened, are kept well closed in the fridge, in the coldest part.

Extra Idea. Before cooking, the figs can be broken into pieces by hand or with a fork for a result like mine, where you can feel the very soft pieces; or, you can blend them if you want a smooth and homogeneous result.

I personally prefer to use small jars, so as not to keep the jam open for too long.