Canned sweet jam of figs is well kept for several months, it is perfect for tea and also as a filling for various pastries.
Put all the ingredients in a bowl, cover and leave overnight at room temperature.
To put it into the pan, put on medium heat and cook, stirring, until the sugar melts. Bring to boil, reduce fire to minimum, and cook, stirring regularly, for 45 minutes or until the mixture becomes thick and sticky.
With a fork slightly mash the resulting mass. Remove the vanilla pod, cinnamon stick and lemon peel. A little cool jam, and you can roll in the banks.
Shelf life – about 3 months.
Ingredients (for 2 cups):
- 1 kg ripe figs, peeled, cut into pieces
- 500 gr. powdered sugar,
- 1 vanilla pod, seeds cleaned out the cinnamon stick rind and juice of one lemon.