Figs are a delicacy. The berry is not cheap, and of course, it is better to use it on its own. But if you spend a little and prepare delicious jam from it for the winter, then you can enjoy an amazing taste all year round.
Recipe content:
- Making fig jam - features and secrets
- How to make fig jam
- How to make fig jam - classic
- Fig jam recipe
- Fig jam - step by step recipe
- Video recipes
Traditionally, our hostesses make jams from the fruits that grow in our gardens and orchards. We are used to jams made from raspberries, strawberries, apples, pears, plums. Although no less tasty preparations are obtained from the fruits of tropical and subtropical plants, for example, a delicious dessert - fig jam.
Figs grow exclusively in warm southern climates. Its fruits are a source of a huge amount of minerals and vitamins. For example, syrup cooked from berries acts as a laxative, helps with diseases of the cardiovascular system, and replenishes the body with potassium. Jam is useful for anemia, because contains a lot of iron, lowers the heat of the body and helps to recuperate after illness. Figs are used as a pain reliever and wound healing agent.
Still such a delicacy is indispensable for bronchitis and sore throat. 2 mashed figs mixed with a glass of warm milk can work wonders. In addition to the fact that the jam can be consumed independently, it is spread on white bread, served as a sauce for chicken or duck breasts, and is used for filling in pies.
However, there are also contraindications to the use of this plant. It is undesirable for people suffering from diabetes mellitus, pancreatitis and acute gastrointestinal diseases.
Making fig jam - features and secrets
This berry unfamiliar to us, like a fig, grows in Turkey, China and the countries of Central Asia. It is delivered to our region during the ripening periods: in summer and autumn. During this period, the fruits are considered the most nutritious, juicy and aromatic. They are considered suitable for making jam.
This unusual and interesting fruit can be consumed both fresh and dried. By the way, dried fruits pre-soaked in water are also suitable for jam. For cooking jam, fig fruits must be chosen according to some qualities. First, the look. Berries should have a smooth, even skin and a uniform color. Ripe figs are quite dense and, when pressed with a finger, have a slight pliability. If you cut the fruit a little, you find a lot of seeds, this means that the sweetest berries are selected and the jam will turn out to be the most delicious.
Fig jam, like any other, is cooked in a stainless or aluminum bowl. But it is better if the dishes are with thick walls. Packing jars can be used in any capacity, but preferably from 0.5 l to 1 l.
To prevent the figs from cracking during cooking, put them in a dry cooking bowl, dried with a paper towel. The intensity of the flame during cooking after boiling should be minimal. Then you will be able to get the crystal transparency of the jam. For a more intense flavor, you can add some citrus fruits to the jam.
When choosing fruits for cooking jam, it should be borne in mind that the berries begin to ferment quickly - you can recognize this by the slightly sour smell. Sour figs are a little edible fruit.
Many fig preserves are prepared mainly on the "five-minute" principle. Although full preparation takes a lot of time. Since you first need to release the juice-syrup from the figs, then put on the stove and cook twice for 5 minutes with an interval of 10 minutes. After a long time to insist. As a result, beautiful and very tasty gelled fruits will come out.
Below are a few of the recipes to choose from to make fig jam and enjoy its flavor throughout the year.
How to make fig jam
Looks like amber! Small bones shine through the transparent berries, and when they get into the mouth, they burst and crackle. Delightful aroma and great taste!
- Caloric content per 100 g - 236 kcal.
- Servings - 6 x 0.5 L jars
- Cooking time - 3 hours
Ingredients:
- Small figs - 10 kg
- Sugar - 8 kg
- Lemon - 3 pcs.
- Water - 2 l
Step by step cooking:
- Sort out the figs, sorting out the spoiled ones, and soak in cold water. Wash thoroughly, and if necessary, brush with a soft brush.
- For syrup, mix sugar with water and lemon juice. Pour the food into a saucepan and put on low heat. Heat, stirring constantly, until the sugar is completely dissolved. After the syrup, cool to room temperature.
- In the meantime, process the figs while cooling occurs. Remove the narrow tip from each fruit so that the bones do not show through. Compote can be cooked from cut-off lids.
- Unload all fruits into a deep basin and fill with chilled syrup. Put on fire and heat, stirring occasionally. Remove from heat, cover the basin with gauze so that it does not come into contact with the surface of the jam. Leave the figs to infuse and let the juice.
- After waiting for the allotted time, return the jam to the fire, remove the gauze and bring to a boil. Simmer for about 5-10 minutes. Make sure that the jam does not darken. The color should remain amber, transparent, yellow-orange.
- Pour the jam into sterilized jars, pour 2 tablespoons on top. sugar and roll up the lids.
How to make fig jam - classic
Fig jam is a great delicacy that is not only tasty, but also healthy!
Ingredients:
- Figs - 1 kg
- Sugar - 1 kg
- Water - 300 ml
- Citric acid - to taste
Step by step cooking:
- Wash medium-sized light figs, carefully remove the tails and pierce them with a toothpick in several places. The punctures are necessary for the figs to boil well inside.
- Pour water into an enamel pot and put on fire. After boiling, pour in the processed figs and cook for 10 minutes.
- Remove from boiling water and rinse with cold water. Place the berries on a dry towel to drain the liquid.
- For syrup, pour water into a saucepan and add sugar.
- Put on fire and stir until smooth.
- Add figs and cook for 40-45 minutes. The specific cooking time depends on the ripeness of the selected figs. Slightly greenish fruits are best cooked longer, ripe ones - 35 minutes.
- 5 minutes before the end of cooking, add citric acid and mix well.
- Transfer the jam to sterilized jars and close the lids.
Fig jam recipe
For the preparation of this jam, the color of the final product will depend on the color of the berries used. From green fruits, you get a greenish sweetness, from dark blue ones - with a red tint.
Ingredients:
- Sugar - 1 kg
- Figs - 2, 5-3 kg
- Water - half a glass
- Lemon - 1 pc.
- Sesame seeds - 1 sachet optional
Step by step cooking:
- Rinse the berries. Cut off hard and inedible parts from both sides. Cut large fruits into pieces, and leave small ones whole.
- Pour water into a saucepan and transfer figs into it. Boil the mixture with constant stirring. Simmer over low heat until the figs let out juice.
- Add sugar in small portions and stir.
- Pour in lemon juice and add sesame seeds.
- Remove the resulting foam from the jam and cook it until the desired thickness.
- Pour hot jam into sterilized jars and roll up with metal lids. Wrap the jars in a warm blanket and leave to cool completely.
Fig jam - step by step recipe
The fruits prepared according to this recipe do not wrinkle at all and do not lose their shape, they turn out to be insanely tasty and aromatic.
Ingredients:
- Figs - 2 kg
- Sugar - 2 kg
- Water - 1 tbsp.
Step by step cooking:
- Rinse the fruits with running water, put on a sieve and let the water drain.
- Boil water and add sugar. Stir and simmer for 10 minutes to dissolve completely. Cool slightly afterwards.
- Put the figs in the syrup, completely immersed in it.
- Prepare the jam in 3 steps. The first one - boil for 5-7 minutes, the second - 10-15 minutes, the last time - 20-30 minutes. In between the jam, let it cool completely.
- Transfer the figs to sterilized, clean and dry jars, pour syrup to the top and roll up the lids tightly. Wrap with a towel and leave to cool completely.
Video recipes:
