Halve the ripe figs and remove the flesh from the skin with a tablespoon. Put the pulp through a sieve. Weigh and fill up to 1kg with peeled, pitted and diced nectarines. Scrape out the vanilla pod and add.
Mix with the preserving sugar and let it simmer for 4 minutes.
Possibly puree the whole thing with the magic wand.
After the gelling test, pour into the prepared jars and close them immediately. Let cool upside down.
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