The day before
Cut the figs in small pieces, making sure that you remove the stem and, in a mixing bowl, mix with the sugar and the split and scrubbed vanilla pods. Cover with a film and reserve in the refrigerator.
In a saucepan, bring the preparation to a boil and add the glucose syrup before cooking at 64 °Brix (about 105°C/220°F)) during about 30 minutes. Finally, add the lemon juice.
Immediately pour into the jars.
Stir all the time while cooking with a silicone spatula which does not melt or with a wooden spatula.
Put the empty jars and covers in the oven for 30 minutes at 100 °C (212°F) to sterilise them.
Once the jars are filled with jam, close them and turn them upside down to ensure they are hermetic and guarantee a long preservation.
The jam can be stored for one year approximately.
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