Preserved fig jam

Peel the figs, then put them in the pot to cook.

While they are cooking, we move them often so that they do not stick together. And once it starts to boil, leave it on medium-low heat and leave it for about 20 minutes.

Now grind it with a blender, and put it in jars, sealing them very, very well. Otherwise, the jam will go bad.

We put the jars in a pot with water, covering all of them at least one finger above the highest jar. Cover. Bring to a boil over high heat. And once the water starts to boil, let it boil over medium heat for about 6 minutes, not much more.

Leave them in that hot water for another time (I leave them for another 20 minutes). And take them out. Jam ready for years. With only figs as an ingredient. Real food, of use, and tasty.

** A trick to remove the jars from the water without burning is to remove enough water so that the jars overflow a little and hold them by the lid with a cloth or oven mitt.