Summary

Ingredients

• 1 kg fig (s), blue
• 500 g preservin suar, 2: 1
• 30 g iner, freshly rated
• 3 teaspoons cinnamon
• 2 lemon (s), untreated, zest and juice
• 125 ml water

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Instructions

1. Cut the figs into large pieces and bring to the boil with the water. Simmer over low heat until they crumble and are slightly mushy. Then add the preserving sugar, the grated ginger, cinnamon as well as the juice and the grated zest of the lemons and cook everything for about 7-10 minutes. Make a gel test. Fill into jam jars that have been rinsed with hot water and close tightly.