Fig jam

Fig jam

Introduction:

"I planted two big fig trees in my grandmother's yard. Every year I picked up a lot of fig trees, and fig was one of my favorites. Because we couldn't go back to our hometown often, grandma picked the ripe fruits and sent them to us. It's a big bag, but it will rot if we don't finish it in a hurry this day. What should we do? Fortunately, I thought of the way jam was done, so I had an idea, ha ha. "

Production steps:

Step 1: wash the fig, remove the skin and cut it into small pieces. Like delicate taste of children's shoes can go to a part of fig with cooking machine into velvet

Step 2: add rock sugar and granulated sugar, mix well and marinate for about two to three hours

Step 3: pickled fig, juice pulp has come out

Step 4: boil over medium low heat until the color turns dark and the water evaporates. Add lemon juice to improve the flavor.

Step 5: about 20 minutes, pectin has been formed, I cut some big pieces

Step 6: cool the jam a little and put it into a bottle which is scalded with hot water in advance and controlled to dry. And put it upside down in the refrigerator, which will isolate the air

Step 7: when eating bread, it feels good to put it on, especially when eating fig seeds in your mouth like strawberries

Materials required:

Fig: 500g

Rock sugar: 50g

White granulated sugar: 30g

Lemon juice: 5g

Note: when boiling, be sure to use low heat and stir it from time to time, otherwise the bottom will paste.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet