Wash the figs and discard the stem ends. Add in a pan and cover with sugar. Make sure the figs don't fall apart.
Swirl in the water and simmer over low-medium heat gently so that the figs don't fall apart.
I simmered with with an otoshibuta or drop lid made with a scrunched up aluminum foil with several holes poked in it. This also helps remove any scum from the surface.
When there's almost no moisture left and it has taken on a syrupy consistency, it's done. Transfer to a storage container. It will keep for a while in the refrigerator!
Add to plain yogurt instead of jam, mix the fig into the yogurt and enjoy. It's pretty sweet, so one fig is enough!
Story Behind this Recipe
My grandma used to make these every summer. They are just cooked in sugar water. Although they are so simple, they are so good!
These are just a bit less sweet than jam. If you make them even less sweet they are light and delicious, but they go bad quickly even if you store them in the refrigerator, so eat them up quickly! The figs exude a lot of moisture, so don't add too much of water.