Ingredients:

• 3 kilos of ripped figs
• 2 kilos of sugar
• 1/2 a kilo of crushed walnuts
• A handful of crushed pine nuts
• 1/2 a cup of lemon juice

Method:

• Pour some water in a large pot and bring it to boil.
• As soon as the water boils remove it from the heat.
• Cut the stems off the figs and with a small fork pierce the figs all over and put them in the pot with the hot water for about 15 minutes until they inflate.
• Remove the inflated figs from the water and dry them out.
• Weigh the figs and use about half of their weight of sugar.
• In a large glass utensil and alternately place the figs and the sugar and leave overnight but do not refrigerate.
• The next day, place the figs with the sugar in a large pot, add the crushed pine nuts and walnuts, pour the lemon juice and simmer on low heat.
• Stir occasionally making sure that all the sugar is melted.
• It may be needed to be skimmed but not after the first boil because the foam is just sugar.
• As soon as you see that the syrup is getting thicker, you can try it by taking some of the syrup with a spoon, pour it in a small plate, tilt it a little bit and if the syrup is runny and sticky, the fig marmalade is ready.
• If you want your jam to be thicker, just let it boil for a few more minutes.
• Remove the pot from the heat and set aside to cool down completely.
• Place the Marmelatha Syko (Homemade Fig Jam) in jars and keep in the refrigerator.
• Change amounts in the ingredient list for more or less jam.