Ingredients
- 1 kg of figs (20-24 figs)
- 500 g of sugar
- 1 stalk Pelargonium Graveolens
- 1 lemon
Directions
- Clean the figs and cut each into two pieces. Cover with the sugar and leave for 2-3 hours to release their juices. Then boil until the jam thickens and stir with a wooden spoon to keep the figs from sticking. When it is ready, squeeze and add half a lemon, add in the Pelargonium Graveolens and leave it for ten minutes.
- Finally, throw the Pelargonium Graveolens away and put the jam warm in well sterilized jars and turn them upside down to seal the jar.