For 4 people
Soak the figs for an hour in a basin of water. Then make an incision with a knife to remove the skin.
Cut the figs into pieces and put them in a saucepan.
Add a glass of water and cook over low heat until boiling. Once the figs have become mushy, turn off the heat.
Pass the figs through a food mill, then return them to the pan and add the sugar. Mix.
Once the puree has come to a boil, add the lemon juice, mix everything together and cook for about 40 minutes.
Pour the jam into jars and let it cool before tasting.
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