Fig Jam (Confettura di Fichi)

Wash under running water figs and eliminate PAPU without Peel.

Cut into wedges and then pour into a casserole dish non-stick aluminium high if possible.

Carefully wash the lemon and dry.

Add the sugar and the grated lemon peel: light the fire and, stirring frequently, bring to a boil.

Then, pour the liqueur of choice, lower the heat and cook for about 20 minutes.

Meanwhile, wash and cut into slices celery: in 5 minutes of cooking, add the celery and cook it with jam.

Wash and dry the glass jars.

Pour the jam in hermetically sealed vessels.

Bring water to a boil in a stewpan, place jars upright, perfectly sealed and wrapped in a cloth.

Sterilize by simmering water for 15 minutes.

Then let them cool in the water.

Place the pots in a cool pantry now.