Remove the skin from the figs and remove the stalks. Put them in a suitable bowl together with 1 glass of water as well as the sugar, stir and leave with the lid closed for one night.
A day later, heat the contents of the baking bowl in the jam pot at a low temperature until the sugar dissolves. Bring to a boil and meanwhile continue to simmer gently until the jam is ready. Proof of jelly! Pour the fig jam into jars along with the rum.
A light dinner after a hot August day could be fresh white bread with fig jam, accompanied by a few slices of watermelon and Parma ham.
Tip: Always use an aromatic ham, it will give a wonderful touch to your dish!