Fig jam from figs for the winter - 2 cooking recipes

Figs are a very delicate fruit that differs from most others in that they cannot be washed. Or rather, you can wash it, but only if you are dealing with a dense, unopened fruit. Otherwise, you risk getting a mess. As a rule, it is not washed, but is peeled from thin and loose skin in the same way as a tangerine is peeled - in layers.

It is for this reason that you should only take whole figs for jam. In most cases, the skin is left on. You may or may not cut off the protruding tails. They will harden when cooked, but many people like to hold onto them and bite off a piece at a time. If there is no such tail-handle, boiled figs can only be taken with a spoon. This is when we cook them whole.

One of the cooking methods is this: the fruits are covered with sugar and placed on low heat, adding just a little water. Boil until the sugar dissolves, let simmer for five minutes. And remove from the fire. During this time, foam will appear on the surface; it must be removed. When everything has completely cooled down, repeat the procedure - let it boil for 5 minutes and remove from the stove. This needs to be done about five times. Only then is the jam ready to be poured into jars. But it depends on the specific recipe.

The second type of this dessert: figs are passed through a meat grinder and cooked in crushed form. Depending on the volume of liquid added, it produces varying degrees of thickness. You can make something similar to jam, similar in consistency to chocolate spread. You can use a more liquid one to make it easier to spread on the butter on the sandwich.

Third type: figs are cut into pieces.

Fourth: the skin is removed from the figs.

Whatever option you choose, it is better to look at all the subtleties and features of preparation directly in the recipe.

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