First, wash the apples and the figs well. The cute them in big pieces.
Remove the core from the apples, where the seeds are contained, and remove a piece of the stem from the fig tree, or the part that remains attached to the tree.
Mix the fruit adding the brown sugar and balsamic vinegar, alternatively you can also use lemon juice if you like a more fresh and fruity taste.
At this point leave the fruit to macerate in the refrigerator for a while.
My mom, for example, also leaves a whole night.
You can follow this advice, so that the fruit is caramelized naturally or you can start cooking the jam immediately.
Leave on the low heat for at least an hour, until the mixture is well blended and gelatinous.
I prefer to put it in jars like that, in big pieces, some instead prefer to make it smoother by passing it over to the brine.
Depending on the consistency you prefer, fill the cans with the help of a soup romaìolo, close them with their cap and put them down to form the vacuum for storage.
In fact, sugar has the important role of acting as a natural preservative and must be present in the same quantities of fruit.
