Peel the
figs gently.
Boil too much water, turn the heat to low and put the
figs into the water.
Cook it until the raw
figs soften, place them on a colander, let them cool down.
Meanwhile boil the mixture of
sugar and 4 cups water until it reaches to the right consistency.
Add the cooled down
figs in it, and cook it for a while more.
Add the
lemon juice finally, boil it for 5 more minutes, and remove it from the stove.
After the jam cools down in the pot, fill it into jars, cover the cap well, and store it in a dark and dry place.
