Fig jam
40 servings
1440 minutes
Fig jam is a luxury for residents of the central zone and a necessity for those who live in the south. Figs can yield three harvests per summer, and the need to process them naturally leads to all sorts of preparations. And another inconsistency is sweetness. It would seem, why make jam from already very sweet figs? But with the right approach, the jam can turn out so tasty and aromatic that all questions will disappear by themselves.
1
Cut large figs randomly. Cut off the stems; they are not needed. If the figs are small, wash them, pierce each fruit with a fork or toothpick, and place them whole in a pot.
- Fig: 4 kg
- Lemon: 2 pieces
2
Sprinkle figs with sugar, cover with a lid, and leave for a few hours until the figs release juice.
- Sugar: 2 kg
3
When the juice appears, add a glass of water or syrup left from the previous jam cooking to the pot. Syrup is a completely separate and very important component. But water will work well too.
- Water: 250 ml
4
Grate the zest of two lemons, including the white pith. A slight bitterness won't harm the jam. Cut the remaining pulp into small pieces. You can squeeze the juice and use it instead of lemon slices. Add the zest to the figs in the pot, set aside the lemon or juice.
- Lemon: 2 pieces
5
Set to medium heat, bring to a boil and cook for 15 minutes. Cool completely without removing from the stove.
6
If the jam is runny, add an apple. Cut the apple into small slices, add half a glass of water or syrup, and simmer it in a saucepan with lemon slices.
- Granny Smith apples: 2 pieces
- Water: 250 ml
7
Boil until the apple and lemon turn into a thick jelly-like mass that stays in the pan when you flip it.
8
Add mass to the cooled jam, bring it to a boil again, cook for 15 minutes, and leave to cool.
- Granny Smith apples: 2 pieces
- Lemon: 2 pieces
9
When the jam cools down, repeat the operation. Thus, it takes a whole day to cook the jam.
10
Sterilize the jars. If the fruits are relatively whole, place them in jars and then pour syrup on top. If not, blend everything and pack it into jars that way. Pour the remaining syrup into a bottle — it can be used for other jams or as a concentrate for compote. Here’s a nice bonus.