Green fig jam
1 kg of green figs (not ripe, still young in size)
600 ml water
1 kg of sugar
Juice of ½ lemon
3-4 leaves of Rose Geranium (important)
1-2 doses of vanilla
Wash the figs, cut the stems a little and prick each with a fork. Bring a large volume of water to the boil and dip the figs in. When boiling resumes, put a piece of blue vitriol (no bigger than a grain of allspice) and count 15 minutes of cooking. Then, drain the water and rinse well the figs in a colander. Bring a new volume of water to the boil and cook the figs a further 15 minutes. Rinse. Repeat the procedure once more. After that, rinse thoroughly and drain the figs.
In another saucepan, make a syrup out of the 600 ml of water and the sugar. When the latter melts, add the figs. Stir. Cook over low heat until the jam begins to thicken. Then add the leaves of Rose Geranium, the lemon juice and vanilla. Continue cooking until the jam is ready. Check its status with a drop of syrup on a cold saucer. If the drop does not flow, remove the jam from the heat. Pour it into clean, dry jars. Seal tightly and let cool upside down.
After opening a jar, store the green fig jam in the refrigerator.