1. Start by preparing the jam funnel:  you can make it yourself from aluminium foil (see photo) which is easy to work with and can be adapted to the size of the pots you are using. 
   
   
   
2. The previous evening:  Wash the figs and cut them into 8 pieces, the place them into the pan.  
   
3. Peel and core the pears, then cut them into small cubes.  Add them to the figs. 
   
4. Cover them with the sugar, mix well then covering with a clean cloth, leave to macerate until the following day. 
5. The following day the melted sugar and fruit will have formed a thick paste. 
   
6. Scald the pots and lids. 
7. Bring the jam gently to the boil over a very low heat.
   
8. When the jam has reached boiling point, increase the heat to medium and continue boiling for 20 minutes, stirring from time to time with a wooden spoon.  The jam should have thickened.  Add the lemon juice and mint leaves to the jam.  And leave to infuse for 5 minutes on a very low heat. 
   
9. Remove the mint leaves and pour the jam into the prepared pots.  
   Place the lids on and tighten them while they are still warm; as the pots cool, a vacuum is formed which will keep the jam from spoiling. 
   
10. That’s it! 
    

A fully ripe fig is very sweet, so there is no need to add lots of sugar to obtain a good jam consistency. 

The lemon juice acts as a flavour enhancer.  

See Recipes:

La confiture de figues gingembre, noix 

La confiture de figues miel, laurier 

Les sablés à la confiture de figues

La confiture de figues citron-vanille