Prep 15 mins
Cook 1 hr
This Azerbaijani recipe is a traditional recipe for making fig jam. This jam is eaten with a teaspoon to accompany tea or as a special treat, spread on buttered white bread and served at breakfast.
- Put the figs in a large cooking pot, stir in half of the sugar and spread the remaining sugar over evenly, cover and set aside for 8-10 hours.
- Simmer over low heat for 50-60 minutes, stirling carefully from time to time without squashing the fruit.
- Add the citric acid and vanilla extract, stir and leave to cool. Once cooled, jam is ready to be canned.