Ingredients
- 500g fresh figs
- 500g white sugar
- 350mL bottled water
- 150g raw almonds
- Lemon juice (of 1 big lemon)
- Cloves (as the number of the figs)
Execution
We place the figs in a pot, after washing them, and cover them with water, put a plate and a stone on top (as in cabbage dumplings) and let them boil for at least 10 minutes until they soften. Immediately after that, put them in ice water to cool down and leave them for at least a day, changing the water regularly (every 6 hours). Drain them well on towels and stick a clove and an almond (optional) on their underside. In a wide pot or large pan, put the figs, sugar and 350 ml of bottled water. Boil them all together on medium heat, remove the foam and wait for the syrup to set. Shake the pot at regular intervals (do not stir with a spoon). The procedure takes 30-40 minutes. Finally, add the lemon juice, boil for about 2 minutes and remove from the heat. Place the figs and the syrup in sterilized jars (we have boiled them before), seal with the lid and turn them upside down to seal them airtight. Let them cool, turn them in their correct position with the lid on and store. If you want more jars, double or triple the quantities of the ingredients accordingly.