Fig and lemon jam / marmellata di fichi

1kg figs
500g sugar
zest of an organically grown lemon
just saw another recipe for this, with black pepper too, lets try it

Wash the figs, break them open, and combine them with the sugar in a bowl. Cover them and let them rest overnight. The next morning transfer them to a pot and heat them over a moderate flame, stirring until they come to a boil. Add the lemon zest, reduce the heat, and simmer, skimming away the foam occasionally, when a drop on an inclined plate doesn’t run, transfer the marmalade to sterilised jars.