- 333⅓ g figs
Rinse the figs, remove the stalks, cut them into small pieces and add them to a pot.
- ⅔ lemon
Press the lemon and add the juice to the figs. Depending on your taste, you can also add some addtional lemon zest.
- 166⅔ g jam sugar (1:2)
- ⅔ package vanilla sugar
- 13⅓ ml orange juice
Add the gelling sugar, orange juice and vanilla sugar to the pot and mix well to combine.
Cover the pot and leave in the fridge overnight to allow the figs to infuse and extract more juice.
The next day, bring the jam to boil and let simmer for approx. 5 min. Now pour into sterile jars. Turn the jars upside down and invert them after 10 min. As soon as you hear a *plop* you know that the jars are well sealed.