1kg of figs (20-24 figs)
500 g of sugar
1 stalk Pelargonium Graveolens
Peel the figs and slice in half. Put them in a pot, add the sugar and leave them for 4-5 hours until they have released all their juices.
Then put the pot on medium heat and simmer for about 25-30 minutes until our jam sets.
Stir constantly with a wooden spoon so that it does not scorch.
Five (5) minutes before turning off the heat, add the lemon juice and the nutmeg geranium sprig.
Remove from the heat, let it rest for a while and remove the nutmeg geranium sprig.
Store the jam in sterilized jars.