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Fig jam

Fig jam


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Fig jam and strawberry jam are my favorites.

  • 2.3 kg figs
  • 1.3 kg of sugar
  • 220 ml water
  • juice of 1 lemon

Servings: 4

Preparation time: less than 120 minutes

RECIPE PREPARATION Fig jam:

We wash the figs well. We cut their tails and cut each fig lengthwise in two halves. Put water and sugar in a large pot. Let them simmer until they turn into a syrup. With a spoon we gather foam. Add the figs and leave them on the right heat until they boil and then add the lemon juice and reduce the heat to low. Let it boil for about 1 hour, or until the jam has set. Pour the hot jam into jars, leave them for about 1 hour without the lid, and then put the lids on. I got 3 small jars. It is a delicious jam.


Fig jam

Fig jam it is special.

I prepared it for the first time last year and this year I will definitely prepare it again. I will also buy a fig to have in the kindergarten and to have the fig fruits at hand. They are much more fragrant than what you can buy in stores, so the fig jam turned out to be a good one. I recommend you try it too Fig compote , is a delicacy.

Ingredients Fig jam:

3 kg figs
1 vanilla pod (or 3 vanilla ampoules)
300 g sugar
1 packet Gelfix 1: 1
2 lamai
1 small cinnamon stick

Preparation Fig jam:
The figs are washed and the stalks are removed and then cut into quarters. In a saucepan we put the cut figs, sprinkle sugar on top, squeezed lemon juice, grated lemon peel and put them to boil over low heat. Add the vanilla pod (cut the pod in half lengthwise and with the knife blade scrape the middle and then add both the peel and the grated core to the figs), the cinnamon stick and let it boil for about 30-40 minutes until it starts to thicken and the quarters of the figs are soft. At the end, mix 2 tablespoons of sugar with the package of Gelfix1: 1, add it to the jam and boil for another minute. We remove the cinnamon stick and the vanilla pod from the jam, we put it in the jars, we staple them and then we put them between the beds in a dry dunst.


SWEETS OF WHOLE FIGS

Fresh fig jam, whole, I prepared it one day when I wanted to surprise my husband. A great lover of jams, he was simply fascinated by the sweetness he tasted at our friend Jay. He had just arrived from Lebanon, with a few suitcases of goodies I had never tasted before, and I had not even heard of many of them.

Fig jam I had eaten before, but my husband had not. So I decided to make at least 2 jars of the first figs I would buy.

It is a 100% natural jam, without preservatives, aromatic, fragrant and refined. You can make jam from figs with green skin or ripe figs with purple skin. The idea is to be raw, not to make jam from dried figs.

The beautiful pink syrup was not pleasant to smell at first, but the more the fruits boiled and it brought out the best in them, it also became seductive.

Many people avoid making jam from ripe figs because they break during cooking. Well, there's a little trick! Prick the fruit with a fork around it. When the hot syrup enters those holes the core of the fruit is penetrated by instant heat and will not tend to come out of the peel. The deeper the holes, the more sure we are that the fruit boils well & # 8211 being quite large fruit would require a longer cooking time without this process. If we slice the figs then it's another story. Equally tasty, but different in appearance, it rather turns into jam.

The only fig that was too ripe and a little cracked on the bottom brought out a few seeds. The rest remained intact. But, we have to handle them carefully when mixing in the pot.

I'm a big fan of figs. If you have a craving for some fig brisket, then this recipe would be exactly what you are looking for. If you like tarts, don't miss out on my recipe tart with figs and almond cream. A madness!

But, I discovered at one point on pinterest a picture with figs and ham and I couldn't help but prepare it, then I filled them with fresh, ricotta and honey, I used them in the & # 8220Gatesc with friends & # 8221 bullet for a recipe Austrian pancakes.

Whatever you choose you will be delighted. I promise!

And, at the end, a little surprise: if you want to keep the scent of oriental in fig jam, put 1 teaspoon of rose water immediately after you have added the lemon juice. For those who love oriental tastes, I also recommend 1-2 cardamom pods that can be put in syrup, and we will remove them when we add the fruits. Doesn't that sound good?

INGREDIENT:

(2 jars & # 8211 900 ml in total)

650 g whole fresh figs

I invite you to watch the movie in which I prepared fig jam. You will see how quickly and easily we get this refined, aromatic and mega delicious jam.


Fig jam - Recipes

SWEETS OF FRESH FIGS

From summer vacation comes autumn
With grapes, nuts, fig jam

WORK PLAN fig jam

  1. wash the figs then place them in a bowl and cover with sugar
  2. Put the pot on the fire and simmer. Stir occasionally Let it boil until you get a bound syrup (about 50 minutes).
  3. Towards the end we add the lemon slices Let it simmer for another 15 minutes.
  4. Good appetite. Fig jam can also be used for cakes or crumbles!

Fresh figs provide an energy of 43 kcal / 100g, and dry ones 213 kcal / 100g. Depending on the species, the fruits can have the color: black, red, yellow, purple, green and brown. It has a sweet smell, a delicate and penetrating aroma. The fruit melts in your mouth and leaves a feeling of freshness. Figs are useful in diets due to their content of omega 3 and omega 6 fatty acids that accelerate the mobilization of fats in adipose tissue, being also very low in calories, carbohydrates and lipids, despite the delicious taste they have.


Ingredient:

- half a kg of ripe figs, cut into pieces
- 2 tablespoons sugar
- 2 tablespoons of honey
- half a cup of water
- a teaspoon of fresh lemon juice

Put all the ingredients, except the lemon juice, in a deep bowl over medium heat. After the mixture boils, reduce the flame to a minimum. Boil on low heat for about 10 minutes, until a sauce forms and thickens. Allow to cool, add the lemon juice and mix well and then put in a jar.

A fig jam makes your day more beautiful in the morning! Whether it is the "guilt" of the playful and lively Mediterranean spirit or the consistent scents, it is certain that the aroma of figs envelops you and makes you feel irreversible!


Green fig jam & # 8211 Video recipe

Green fig jam is guaranteed, the best jam of all.
It has a very good taste, a fine texture, it is aromatic, and not all superlatives can really describe it.
Even if it is prepared with a little effort, it is worth all the work.
I prepared, very easily, the ripe fig jam, it is very tasty, you can see the recipe here.
But the best is the green fig jam, you will fall in love with it forever.
I don't think there are green figs to buy, but we can pick them from figs that have acclimatized very well in our country and can withstand our winters without any problems.
Green fig jam comes out very good from smaller figs, but even if the variety is with larger figs, it is not a problem, it will come out just as good jam, only we will have to boil it a little longer, until absorbs the syrup inside the fruit.
Therefore, when preparing the green fig jam, we will have to prick the figs with a toothpick or a knife, from place to place, to facilitate the penetration of the syrup inside the figs.
It is very important to know that we must be careful not to get hurt, because our hands will sting very hard from the & # 8222milk & # 8221 that comes out from inside the figs.
It is also important to keep the figs in cold water for 10-15 minutes, then to wash them well, drain them and then prepare them for jam.
The green fig jam will also turn brown, if the figs are small, don't be fooled by the recipes where you see the green jam, because it is not cooked enough.
Normally, the green fig jam is boiled in two tranches: first boil the jam for 3/4 then turn off the heat and leave for a few good hours for the figs to draw the syrup inside, then boil again until the syrup binds.
It is also good to prepare more syrup, to have in jars, in addition to the one absorbed by the fruit, because the jam is very tasty, and if it is juicier we do not risk the figs to dry and sweeten.

& # 8211 green figs
& # 8211 1 kg sugar / 1 plate with fig tip
& # 8211 750 ml water / 1 kg sugar
& # 8211 1 bar stalk / 1 kg zahr
& # 8211 1 lemon / 1 kg sugar
& # 8211 1 sugar vanilla / 1 kg sugar

PREPARATION You can see in the video below, by clicking on the image.
Enjoy !


Fig jam - Recipes

SWEETS OF FRESH FIGS

From summer vacation comes autumn
With grapes, nuts, fig jam

WORK PLAN fig jam

  1. wash the figs then place them in a bowl and cover with sugar
  2. Put the pot on the fire and simmer. Stir occasionally Let it boil until you get a bound syrup (about 50 minutes).
  3. Towards the end we add the lemon slices Let it simmer for another 15 minutes.
  4. Good appetite. Fig jam can also be used for cakes or crumbles!

Fresh figs provide an energy of 43 kcal / 100g, and dry ones 213 kcal / 100g. Depending on the species, the fruits can have the color: black, red, yellow, purple, green and brown. It has a sweet smell, a delicate and penetrating aroma. The fruit melts in your mouth and leaves a feeling of freshness. Figs are useful in diets due to their content of omega 3 and omega 6 fatty acids that accelerate the mobilization of fats in adipose tissue, being also very low in calories, carbohydrates and lipids, despite the delicious taste they have.


Fig jam

I washed the figs and cut them into quarters. I combined the sugar with water and boiled them until the sugar dissolved. I added the figs to this syrup together with 1 cinnamon stick and a teaspoon of vanilla essence. When they came to a boil, I added lemon juice and reduced the heat. I let it boil for 30-40 minutes, stirring from time to time, until the jam is set. Pour the hot jam into clean jars, tighten the lids well and then place them face down. Wrap well until the next day.
It is wonderful and easy to prepare, you have to try it!

5 Medicinal teas for patients with DIABETES

I am waiting for you on my blog for other delicious recipes: calatorii-culinare-adina.blogspot.ro

A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)


Method of preparation

Fig jam is a refined dessert, which we are not used to, not being specific to our Mioritic lands, but we can make it very easily at home.

Figs are delicious and very healthy fruits. Whether you eat them fresh or dried, their high fiber content makes them ideal for fighting constipation. Moreover, they are perfect for controlling cholesterol and regulating blood sugar.

Moreover, figs are important sources of vitamins and minerals, such as: vitamin A, vitamin C, vitamin K, potassium, magnesium and zinc. They also contain a lot of calcium, so they are reliable allies in preventing osteoporosis and dental problems.

Here is the simplest fig jam recipe:

  1. Wash the figs well and cut the stalks.
  2. Wash the lemon and cut it in half. Cut one of the halves into slices.
  3. In a large pot, mix the water with the sugar.
  4. Bring the mixture to a boil until it thickens a little, then add the figs.
  5. After you have added the fruit, let it simmer over medium heat for about half an hour. During this time, do not forget to take the foam that forms on the surface with a spoon or spatula.
  6. Add the lemon slices and the juice of half a lemon and mix well.
  7. When the syrup is thick and flows hard from the spoon, it is time to take the jam off the heat.
  8. Divide the jam into sterilized jars, which you cover with a thick kitchen towel until cool.
  9. From now on you can enjoy fig jam whenever you feel like it.


What do we use in the fig jam recipe, with or without sugar?

  • -1 kg of well-ripened figs
  • -2 apples
  • -juice from 1 lemon
  • - vanilla (optional)
  • -200-300-400 g sugar-optional

How to make a fig jam recipe, with or without sugar?

You can read the written recipe or go directly to the video recipe here, the sugar recipe:

If you want to make jam without sugar, do not add. It will turn out very little sweet, exactly the sweetness given by the fruit. I recommend using yellow apples (golden), very well ripened, but also very ripe figs.

Sugar-free fig jam recipe here:

1. Wash the figs, wipe with napkins or put on a napkin to drain. The tails are cut, because they remain strong in the jam.

If you do not use sugar, add 100 ml of water.

3. Cut the apples into cubes, all with the peel, but without the back of the seeds, add the vanilla pod and lemon juice and put on the fire. I recommend using a pan with a thick, wide bottom, so that the jam boils quickly and quickly removes the juice. Bring to the boil over low heat, stirring constantly in the pot. Gather the foam from above and wipe the edge of the pot with a damp napkin.

When the fruit is well cooked and the juice has dropped, turn off the heat.

4. Pass the fruits (including apples), pass through a sieve or put the blender vertically and make everything paste. I used the vertical blender & ndash I wholeheartedly recommend you to buy one. It's very practical! In 3 minutes I obtained an extremely fine paste.

5. Put it like this, hot in jars, staple it and put it in the beds. The jars should be clean and perfectly dry. It does not require sterilization, but if you want to be at peace, you can sterilize the jars in a bain-marie for 30 minutes, from the moment the water boils. Allow to cool in water.

It is a jam with a delicate taste, it is not very sweet, I like it very much.

Exactly the same can be done with any jam. & # 128578

Stay close, I also write the recipe at Honey leaf cake, Albinita. I used fig jam and it turned out great! & # 128578


What do we use in the fig jam recipe, with or without sugar?

  • -1 kg of well-ripened figs
  • -2 apples
  • -juice from 1 lemon
  • - vanilla (optional)
  • -200-300-400 g sugar-optional

How to make a fig jam recipe, with or without sugar?

You can read the written recipe or go directly to the video recipe here, the sugar recipe:

If you want to make jam without sugar, do not add. It will turn out very little sweet, exactly the sweetness given by the fruit. I recommend using yellow apples (golden), very well ripened, but also very ripe figs.

Sugar-free fig jam recipe here:

1. Wash the figs, wipe with napkins or put on a napkin to drain. The tails are cut, because they remain strong in the jam.

If you do not use sugar, add 100 ml of water.

3. Cut the apples into cubes, all with the peel, but without the back of the seeds, add the vanilla pod and lemon juice and put on the fire. I recommend using a pan with a thick, wide bottom, so that the jam boils quickly and quickly removes the juice. Bring to the boil over low heat, stirring constantly in the pot. Gather the foam from above and wipe the edge of the pot with a damp napkin.

When the fruit is well cooked and the juice has dropped, turn off the heat.

4. Pass the fruits (including apples), pass through a sieve or put the blender vertically and make everything paste. I used the vertical blender & ndash I wholeheartedly recommend you to buy one. It's very practical! In 3 minutes I obtained an extremely fine paste.

5. Put it like this, hot in jars, staple it and put it in the beds. The jars should be clean and perfectly dry. It does not require sterilization, but if you want to be at peace, you can sterilize the jars in a bain-marie for 30 minutes, from the moment the water boils. Allow to cool in water.

It is a jam with a delicate taste, it is not very sweet, I like it very much.

Exactly the same can be done with any jam. & # 128578

Stay close, I also write the recipe at Honey leaf cake, Albinita. I used fig jam and it turned out great! & # 128578


Video: Σπιτικη Μαρμελαδα Συκο χωρις ζαχαρη (October 2022).