Quartered and "stemmed," meaning to remove the hard stem from the fresh fruit. No need to peel--the skin of the fig is soft enough to break down into the jam. Good luck!
I have a question for anyone who can answer it, it's with the "The Small-Batch Fig jam". It said to quarter & steam the figs, so I assume I'm leaving the skin on them to make this jam. I've never made this type of jam so I want to make sure I'm doing it right. Thanks to who ever helps me out here.