How to make delicious sugar-free fig jam

Ingredients
1 kg fresh, ripe figs
1 large apple (for natural pectin)
The juice of one lemon
1 teaspoon cinnamon (optional)
100 ml apple juice (no added sugar)
Preparation
Preparation of the figs: Wash the figs thoroughly under cold running water. Remove the stalk and quarter the figs. There is no need to peel them, as the peel contains valuable fibers and becomes soft when cooked.
Preparation of the apple: Peel the apple, remove the core and cut into small cubes. The apple adds natural sweetness and pectin, a natural thickener that helps the jam reach the right consistency.
Cooking: In a large saucepan, combine the figs, apple cubes, lemon juice, and apple juice. Lemon juice not only enhances the flavor of the fruit, but also acts as a natural preservative. If you like, you can add cinnamon for a spicy kick.
To simmer: Bring everything to a boil over medium-high heat, stirring occasionally. Once it boils, reduce the heat and simmer for about 40 to 50 minutes. Stir frequently to prevent the fruit from sticking to the bottom of the pan and burning.
Blend: When the figs and apple are completely soft, you can blend the mixture with an immersion blender for a smooth consistency or puree it with a fork for a more rustic and full-bodied consistency.
Consistency control: If the jam is too runny, you can continue cooking until you have reached the desired consistency. Remember that once cooled, the jam will continue to thicken.
Stew: Pour the hot jam into sterilized jars and fill them 1 cm from the rim. Close the jars with the sterilized lids and turn them over to create a vacuum. Allow the jars to cool completely before storing them.

Sugar-free
fig jam can be stored in a cool, dark place for several months. Once opened, the jar should be stored in the refrigerator and eaten within a week.

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