How to cook
Then cut them into cubes.
Pour the figs into a baking pan and add the water and sugar and stir them well. Place them in the oven.
Once the figs release their juice, increase the heat and bring the mixture to a boil until most of the liquid in the pan has evaporated.
Reduce the heat when you see that the jam is almost ready and stir constantly towards the end.
Shortly before removing from the heat (3-4 minutes), add the citric acid.
Remove from the oven, add the walnuts and stir.
While hot, pour into clean, dry jars.
Close them with their lids and turn them upside down and leave them like that until they have completely cooled.
The fig and walnut jam is ready.