Delicious fig jam - a simple recipe for cooking at home. How to cook fig jam: simple recipes

Fig (aka fig tree, fig tree, fig tree)- deciduous subtropical tree of the Mulberry family. Its historical homeland is Asia Minor, but now figs are distributed throughout the Mediterranean.

In our country, it is cultivated on the Black Sea coast of the Krasnodar Territory and in the Crimea. Figs are considered one of the most ancient cultivated plants.

Its fruits are of great value.- sweet juicy seedlings with many seeds-nuts.

Fresh figs are rarely found on store shelves. The fact is that the keeping quality and transportability of these fruits leaves much to be desired.

They must be consumed within 6 hours of collection. otherwise the figs will spoil. That is why even in ancient times people learned to dry figs.

Dried figs are an exceptionally nutritious product. It was not for nothing that the soldiers of Alexander the Great stocked up on them, going on a campaign.

The calorie content of figs per 100 g of dry fruits is 257 kcal. Of these, proteins account for 12.4 kcal, fats - 7.2 kcal, and carbohydrates - 231.6 kcal.

There are a lot of sugars in figs. The fruits of some varieties can contain up to 70% glucose and fructose.

The vitamin composition of figs fluctuates- the content in fresh and dried fruits is different:

Thus, some vitamins are lost during drying of figs (C, B5), while the content of others, on the contrary, increases.

Of the minerals in the fruits of figs are:

• sodium;
• potassium;
• calcium;
• magnesium;
• iron;
• phosphorus.

In terms of the amount of useful potassium, figs are the champion and are second only to nuts.

Unripe figs should not be eaten. They contain a very caustic milky juice. This "milk" in the old days removed warts and treated acne.

How to choose figs, how much to store, what are its useful properties, the program “Live healthy!” will tell:

The benefits and beneficial properties of figs

Record potassium content makes figs a particularly valuable product for people suffering from diseases of the heart and blood vessels. Namely, vascular disorders cause a number of diseases in both men and women.

For the body of men

Damage to the vascular system, hypertension and heart disease often cause erectile dysfunction.

The usefulness of figs for men was well known in the East in antiquity. To improve potency, golden figs with milk and saffron were used.

Helps figs and for the prevention of early heart attacks and strokes in men. It also quickly restores mental and physical strength during hard work.

For Women's Health

Fig fruits solve a serious vascular problem familiar to many women - varicose veins.

With swelling of the legs and cramps of the calf muscles, which lovers of high heels often suffer from, dried figs relieve unpleasant symptoms. This is due to the replenishment of the deficiency of potassium, calcium and magnesium.

The ability of figs to improve the regeneration of skin cells is useful for women who care about their appearance. Fresh fruits can be used in diet food for weight loss and detoxification of the body.

Can children eat?

In the absence of allergies, figs can be safely given to children. This valuable product improves digestion and appetite of babies, will be a useful source of energy.

Figs are rich in folic acid necessary for children for the normal development of the immune, nervous and circulatory systems.

To cover the daily need for this "vitamin of joy", it is enough to give the child a few pieces of dried figs a day.

Usefulness during pregnancy and lactation

Pregnant women can eat figs unless there are individual contraindications. The vitamin-mineral complex contained in these fruits will provide the body of the expectant mother with everything necessary for the formation of the fetus.

Good combination of iron and folic acid prevent the development of anemia during pregnancy. A large amount of fiber normalizes digestion.

However, if a woman is gaining weight a lot, it is better to eat fresh figs, the calorie content of which is low.

Figs have the ability to stimulate lactation therefore can be used during breastfeeding.

In this case, care and measure should be taken: the use of large quantities of figs by a nursing mother can cause colic and bloating in the child.

Medicinal properties of fruit and leaves

Over the millennia of the use of figs, traditional medicine has accumulated great knowledge about its healing properties. Avicenna mentioned him in his treatises.

And to this day figs are used by naturopaths to treat many diseases:

• bronchitis, laryngitis, tracheitis, pneumonia (to relieve cough);
• pharyngitis, tonsillitis (for gargling and lowering the temperature);
• constipation (to stimulate intestinal motility);
• depression (to increase tone);
• anemia (to increase hemoglobin levels);
• hypertension (to relieve vasospasm and as a diuretic);
• inflammation of the genitourinary system (as a diuretic);
• thrombosis, thrombophlebitis (for blood thinning).

The already mentioned warriors of Alexander the Great used dry figs to prepare a wound healing potion.

In addition to fruits in folk medicine successfully used green leaves of the fig tree. They are used to treat boils, boils and eczema.

Fig leaves serve as raw material for the manufacture of the drug "Psoberan", with which vitiligo is treated.

Figs - from a hundred diseases:

Harm and contraindications

Fig fruits are not equally beneficial for everyone, they can be harmful to some. People should refrain from using it suffering from the following diseases:

• hyperacid gastritis and peptic ulcers;
• diabetes;
• gout;
• pancreatitis;
• inflammation of the gastrointestinal mucosa.

Allergic reactions to figs are rare. because there are very few essential oils in figs. But for people prone to allergies, it is better to be careful with figs and eat its fruits in minimal quantities.

Delicious homemade recipes

From the fruits of the fig tree at home, you can prepare a lot of tasty and healthy drinks and delicacies.

Milk fig cocktail. For 300 ml of milk, take 4 washed dried fruits, and boil them in milk for several minutes. Transfer the figs to a blender, add 1 tbsp. l. honey and 4 tbsp. l. chopped walnuts.

Grind and beat everything, gradually adding milk.

Fig broth. Take 200 g of dried apples, 6 dried figs and 6 prunes. Rinse dried fruits and soak in warm water for an hour.

Drain in a colander, transfer to boiling water, boil for 2-3 minutes. Remove from heat and insist for an hour. Serve the drink with honey.

Fig compote for the winter. Wash fresh figs, remove the stalks and blanch for 5 minutes, then lower the fruits into cold water. Sort them into banks.

Boil the required amount of syrup at the rate of 300 g of sugar and 3 g of citric acid per 1 liter of water. Pour hot syrup over figs, pasteurize at 85⁰С and roll up.

Figs baked with camembert cheese:

Fig jam. Wash fresh ripe fruits thoroughly, cut off the stalks and put them in a container. Cover the figs with sugar. The weight ratio of fruit and sugar is 1:0.7. Cover the container and leave for 3 hours so that the figs give juice.

Place the container on a small fire, bring to a boil, remove the foam and boil for 5 minutes with constant stirring. Remove from heat, cover with a towel and let it brew for 10 hours.

Then repeat the process again: boil, boil for 5 minutes and let stand for 10 hours.

At the final stage, boil the jam, boil for 10 minutes, add lemon juice to taste and a little vanillin. Remove from heat, pour into sterilized jars and seal.

Warm milk with fig jam relieves coughs and sore throats.

How much and how to eat?

Figs must be fresh and fully ripe- only in this case it will benefit health.

The skin color of the “correct” ripe figs, depending on the variety, is purple, burgundy, yellowish, etc. The pulp of fresh figs is tender, jelly-like, the smell is pleasant, without acid.

If the fig smells sour, you do not need to eat it - the fruit has deteriorated.

Rules for the use of fresh figs:

• before eating, the fruits are thoroughly but carefully washed;
• peeling is not necessary, you can eat with it;
• if you do not like the skin, the fig is cut in half, and only the pulp is eaten;
• a child can be given figs, scooping up the pulp with a teaspoon.

Before serving, the figs are beautifully cut into slices, pour over with yogurt, sprinkle with nuts. The culinary use of figs is not limited to desserts.

These fruits go well with meat., and you can use them to stuff duck or turkey, to prepare Mediterranean salads with mozzarella, asparagus, sweet pepper, pomegranate, nuts.

Figs are a fruit with many benefits.. It is nutritious and useful, has a number of medicinal properties, rarely causes allergies and has almost no contraindications.

The use of figs in cooking allows you to diversify the menu and add a spicy oriental touch to it.

1. Figs that you don't cut before cooking may even be underripe. But for jam or thick jam, soft ripe fruits are better suited.
2. In any case, choose a whole fig without any damage.
3. Wash fruits well before cooking.
4. Pour hot jam over and roll up. Then turn the jars over, wrap in something warm and cool completely.
5. Store jam in a cool dark place.

Ingredients

• 350 ml of water;
• 700 g of sugar;
• 1 kg of figs.

Cooking

Pour water into a saucepan, add sugar and stir. Place over moderate heat and, stirring constantly, bring to a boil. Sugar should be completely dissolved.

Put the figs into the boiling syrup and cook for 5 minutes. Remove from heat and let cool. Then bring to a boil again, cook for 5 minutes and cool. Repeat cooking and pour the dessert into jars.

Ingredients

• 500 g of figs;
• 250 g sugar;
• ½ lemon;
• a few vanilla pods.

Cooking

Remove the stems from the figs and cut each fruit into several small pieces. Place them in a bowl and sprinkle with sugar. Add lemon juice and vanilla pods and stir.

Bring the mixture to a boil over moderate heat, simmer for 5 minutes and cool completely. Remove the vanilla and cook the figs over high heat for 10-15 minutes.

Drop the jam onto an ice saucer. If the syrup does not flow when tilted, the dessert has thickened enough and can be removed from the heat.

Ingredients

• 1 kg of figs;
• 500 g of sugar;
• 200 ml of water;
• ½ orange;
• a small piece of fresh

Cooking

Put the figs in a saucepan, add sugar and water. Put on a slow fire and cook for 30 minutes, stirring gently.

Remove saucepan from heat and cool completely. Then add orange zest and grated ginger. Stir and cook the jam for another 20 minutes.

Ingredients

• 1,800 g figs;
• 700–800 g of sugar;
• 1 lemon;
• a pinch of vanillin;
• a pinch of ground cloves.

Cooking

Cut off the tails of the figs and cut the fruit into several pieces. Put them in a saucepan, sprinkle with sugar and remember carefully with a crush.

Place over moderate heat and simmer, stirring frequently, for 30-40 minutes, until the mixture thickens. Add the juice of a whole lemon, vanilla and cloves to the jam. Mix well and cook for another 5-7 minutes.

If you want to make the jam even more uniform, use a submersible.

Ingredients

• 1,500 g figs;
• 1 300 g of sugar;
• 100 ml of water - optional;
• 150 g hazelnuts.

Cooking

Put the figs in a saucepan and sprinkle with sugar. Leave for a few hours for the fruits to give juice. If juice is low, add water.

Bring to a boil over moderate heat and cook, stirring, for 15 minutes. Remove the saucepan from the heat and let the jam cool down.

Then add peeled nuts to the figs, bring to a boil and cook for another 15 minutes. Cool down and repeat cooking.

Figs for the winter: jam recipes with a fantastic taste

Hello dear friends! Today we will tell you how to make delicious fig jam.

Most often, figs mean inflorescences with a dense peel. The tree on which the fig grows is the fig, a deciduous plant of the genus Ficus. It is a valuable fruit plant, as it gives wine berries. Figs harvested from this tree can be eaten fresh, dried or canned. Fig leaves are also used as a medicinal raw material. This plant is a real storehouse of vitamins, and, in addition, has an unusual taste. Few people know that various preparations are prepared on its basis for the treatment of the cardiovascular system. So, I have selected for you 4 of the best recipes in my opinion. Let's get started!

Azeri fig jam (with lemon)

Components:

• figs - 3 kg;
• sugar - 2.5 kg;
• lemon;

In this recipe, you need to peel the fruit from the skin, but I believe that this is not necessary. But if you want to follow the instructions clearly, it is better to use a well-sharpened knife for this. Place the peeled figs in a saucepan specially designated for it, in which jam is planned to be cooked. Pour the peeled fruits with sugar and hold in this state until the fruits release the juice so much that they are all “under water”. Do not mix fruit with sugar. It is better to easily scroll the container around the axis several times.

The next step is to put it on fire, boil it. Cook over medium heat for about fifteen minutes, then remove the bowl from the heat and leave to cool completely. Repeat the last steps (boiling, scrolling, cooling) two times. In the final result, the jam should be on fire for forty-five minutes. At the end of the above procedures, check readiness of jam. The finished jam has a viscous consistency and does not spread if you drop it on a dish. If the product is undercooked, repeat cooking. The output is three liters of jam, which should be poured into processed jars. Put a few slices of lemon in jars, close.

For those who love recipes in video format, another option:

Jam with hazelnuts (hazelnuts)

• figs / hazelnuts - 1 kg each;
• 2 tbsp. water;
• 1.5 kg of granulated sugar.

In accordance with the traditions of Abkhaz cuisine recipes, you can cook delicious fig jam with hazelnuts . Its wonderful taste will win the hearts of the household! The main ingredient, of course, will be figs. You should pay attention to its quality, because the further taste and smell of jam depends on it. In this regard, it is better to follow a simple advice: buy figs on the market, personally selecting only the best ones.

You need to take only fresh figs, without any damage. It is better to buy hazelnuts not peeled.

Cooking and boiling will take some time - about a few days. So it is worth tune in for a long work and be patient. The syrup should be prepared as follows: fill the container with water, add sugar. Put on the stove. Cook over low heat, stirring frequently, until tender. Wash the figs, make a puncture with a sharp object. Peel hazelnuts. In the free space formed from the puncture, place a nut.

Put the processed fruit in a bowl and pour warm syrup to the top of the fruit. Leave in a cold place for a day.

After the allotted time, boil the syrup again, let it cool. Pour the syrup prepared the day before from the container with figs. Boil for fifteen minutes, then add fresh syrup to the bowl with figs. Secondary send to cool in the basement or pantry.

On the third day, put the jam on the stove, and cook together with the syrup until fully cooked. Stir occasionally and remove foam. The jam that has reached readiness is sent to cool. Sterilize the jars and fill them with jam. Close.

Fig jam in a slow cooker

Recipe Ingredients:

• figs - 1 kg;
• sugar - 0.5 kg;
• zest and juice of two lemons;
• ground cinnamon - 1 tsp;
• ground cloves - 1 tsp;
• 1 tsp cardamom
• 1 tsp ground ginger

Fruit should be twice as much as sugar. But if there is a need for long-term storage (in a cool place), then you can take the products in a one to one ratio. Cut the figs into small pieces, sprinkle with sugar and leave for an hour. The figs will release juice. So you can leave the fruits even immediately in the multicooker pan. Grate the zest on a small grater (it is better not to grate the white zest - the jam will be bitter). Carefully decant the juice, and together with the zest, add to the bowl with the figs.

Seeds of cardamom are separated from their "box", crushed and poured into jam with other seasonings. When the figs release liquid, put the multicooker on the “High pressure” mode, cook for about fifteen minutes with the valve closed. If there is concern that the juice is not enough, you can add a small amount of water. At the end of cooking, turn off the appliance and let the product cool down. Sterilize jars. Pack the finished jam in the prepared containers, twist, send for storage in the place allotted for it.

Fig jam with walnuts

Components:

• kg of figs;
• 5 st. l. walnuts;
• kg of sugar;
• lemon.

To get an excellent result, you need to do the following: fry until a not very bright blush in a pan. Prick and carefully cut each fig, insert pre-roasted walnuts into the resulting hole. Put the fruit in a suitable container and add sugar.

In order for the figs to release liquid, it is worth leaving the bowl overnight. The next day, put the workpiece on the stove (small fire). Boil, cook for fifteen minutes. Leave to cool for three to four hours.

After that, send it back to the fire and cook for fifteen to twenty minutes. Squeeze out the lemon juice, add it to the jam at the final stage of cooking. Sort the hot product into jars, cover and let cool.

Figs contain a number of useful vitamins and minerals. Among them are potassium, iron, vitamin C. Due to the fact that it is possible to cook fig jam, we can enjoy the taste, aroma and benefits of berries not only during its ripening period, but throughout the year.

Recipe for classic fig jam.

How to cook fig jam? Despite the fact that the berry is quite exotic, there is nothing complicated in making jam from it.

What is needed for this?

• figs 1 kg;
• water 0.3 l;
• sugar 1 kg;
• citric acid (put to taste).

Step by step cooking scheme:

1. Wash small figs thoroughly, tear off the tails and prick with a toothpick in some places. Tip: choose light-colored figs, as dark figs have tougher skins and will take longer to cook.
2. Pour the required amount of water into a saucepan (preferably enameled) and set to heat up. When it boils, add figs. Let boil for 10 minutes.
3. Remove boiled berries and leave to drain on a towel.
4. At this time, prepare the syrup. To do this, mix sugar and water, put on fire and wait until we reach uniformity.
5. We put figs in the finished mass and boil for ¾ hours.
6. A few minutes before the time expires, add citric acid. Try first. If the jam is too sweet for you, add more acid. If you like everything, then quite a bit.
7. We put the jam in sterilized jars, fill it with syrup and roll it up.

As you can see, everything is quite simple!

Recipe for fig jam with lemon.

Fig jam with lemon is suitable for lovers of sweet and sour combination. Figs are quite sweet berry, and lemon gives it a pleasant sourness.

Products:

• figs 1 kg;
• sugar 1 kg;
• water 0.3 l;
• lemon 1 pc.

Cooking:

1. The recipe is very similar to the classic jam. Wash the figs well, peel and pierce.
2. Pour the berries with water and bring to a boil.
3. Then take out, cool and let dry.
4. In the meantime, we will begin to cook a sweet syrup from water and sugar, the required amount of which is indicated at the beginning.
5. After the syrup has become homogeneous, pour in our dried berries.
6. Cook until the jam stops spreading when it hits the plate.
7. After the jam has boiled, instead of citric acid, add sliced ​​\u200b\u200blemon.

Recipe for figs and oranges.

This jam is perfect for harvesting for the winter. The fresh aroma of orange will give a winter festive mood. Jam is usually prepared by adding spices there. Interestingly, jam can be served as a duck sauce if you add a little balsamic vinegar to it.

What will we need?

• figs chopped 1 kg;
• sugar 0.5 kg;
• sliced ​​oranges 2 pcs.;
• orange zest 2 tsp;
• lemon juice 6 tablespoons;
• ginger, cloves, cinnamon 0.5 tsp each

Jam is prepared according to the following recipe:

1. Combine all ingredients and sprinkle with sugar.
2. We leave for ½ hour.
3. After all the products have given juice, put on the stove and start boiling, stirring.
4. We cook until ready. How to check readiness? Drip the syrup onto a chilled plate and see if it spreads or not. If not, you're done!
5. Please note that the jam in the pot will decrease by 1/3 during the cooking process. This is fine.
6. The resulting finished mass can be beaten with a blender until smooth.
7. We roll it into banks and send it to the closet.
8. In winter, we open and enjoy the taste and aroma.

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 money and make delicious jam from it for the winter, you can enjoy amazing taste all year round.
Recipe content:

Traditionally, our housewives make jam from fruits that grow in our gardens. We are used to jams 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 the southern warm climate. Its fruits are a source of a huge amount of minerals and vitamins. For example, syrup made from berries acts as a laxative, helps with diseases of the cardiovascular system, replenishes the body with potassium. Jam is useful for anemia, because. contains a lot of iron, lowers high body temperature and helps to restore strength after illness. Figs are used as an analgesic and wound healing agent.

Another such delicacy is indispensable for bronchitis and sore throats. 2 mashed figs mixed with a glass of warm milk can work wonders. In addition to the fact that jam can be consumed on its own, it is spread on white bread, served as a sauce for chicken or duck breasts, and used for filling in pies.

However, there are 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

You can use this unusual and interesting fruit 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 selected according to some qualities. First, the appearance. Berries should be with 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, a lot of seeds are found, which means that the berries are the sweetest and the jam will turn out to be the most delicious.

Fig jam is cooked, like any other, in a stainless or aluminum basin. But it is better if the dishes are with thick walls. Packing jars can be used in any capacity, but preferably from 0.5 liters to 1 liter.

So that the figs do not crack during cooking, lay them in a bowl for cooking in a dry form, dried with a paper towel. The intensity of the flame during cooking after boiling should be minimal. Then it will be possible to get crystal clear jam. For a more intense taste, you can add a little citrus to the jam.

When choosing fruits for making jam, it should be borne in mind that the berries begin to ferment quickly - you can recognize this by a slightly sour smell. Sour figs are an inedible fruit.

Many fig jams are prepared mainly according to the “five-minute” principle. Although the full preparation takes a lot of time. Since the juice-syrup must first be released 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 recipes to choose from, according to which you can make fig jam and enjoy its taste throughout the year.

• Calorie content per 100 g - 236 kcal.
• Number of servings - 6 jars of 0.5 l
• Cooking time - 3 hours

Ingredients:

• Small figs - 10 kg
• Sugar - 8 kg
• Lemon - 3 pcs.
• Water - 2 l

Step by step preparation:

1. Sort the figs, sorting out the spoiled ones, and soak in cold water. Rinse thoroughly and, if necessary, brush with a soft brush.
2. For syrup, mix sugar with water and lemon juice. Pour the products into a saucepan and put on a slow fire. Heat, stirring constantly, until sugar is completely dissolved. After the syrup, cool to room temperature.
3. In the meantime, while cooling occurs, process the figs. Remove the narrow top from each fruit so that the bones do not show through. From the cut caps you can cook compote.
4. Unload all fruits into a deep basin and fill with chilled syrup. Put on fire and heat, stirring. 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 flow.
5. After waiting for the allotted time, return the jam to the fire, removing the gauze and bring to a boil. Boil over low heat for about 5-10 minutes. Make sure the jam doesn't darken. The color should remain amber, clear, yellow-orange.
6. Pour the jam into sterilized jars, pour 2 tablespoons on top. sugar and roll up the lids.

How to make fig jam - the classic version

Ingredients:

• Figs - 1 kg
• Sugar - 1 kg
• Water - 300 ml
• Citric acid - to taste

1. Wash medium-sized light figs, carefully remove the tails and pierce with a toothpick in several places. Punctures are necessary for the figs to boil well inside.
2. Pour water into an enamel pot and put on fire. After it boils, pour in the processed figs and cook for 10 minutes.
3. Remove it from boiling water and rinse with cold water. Place the berries on a dry towel to drain the liquid.
4. For syrup, pour water into a saucepan and add sugar.
5. Put on fire and stir until you get a homogeneous mass.
6. Add figs and cook for 40-45 minutes. The specific cooking time depends on the ripeness of the selected figs. Slightly greenish fruits are better to cook longer, ripe ones - 35 minutes.
7. 5 minutes before the end of cooking, put citric acid and mix well.
8. Transfer the jam to sterilized jars and close the lids.

Ingredients:

• Sugar - 1 kg
• Figs - 2.5-3 kg
• Water - half a glass
• Lemon - 1 pc.
• Sesame - 1 sachet optional

1. Rinse the berries. On both sides, cut off the hard and inedible parts. Cut large fruits into pieces, and leave small ones whole.
2. Pour water into the pan and put the figs into it. Boil the mixture with constant stirring. Cook over low heat until the figs release their juice.
3. Pour sugar in small portions and mix.
4. Pour in the lemon juice and add the sesame seeds.
5. Remove the resulting foam from the jam and cook it to the desired density.
6. Pour hot jam into sterilized jars and seal with metal lids. Wrap the jars with a warm blanket and leave to cool completely.