Fig jam with lemon and ginger. Step-by-step cooking scheme

Figs, or fig tree - just fabulous useful fruit. If you eat it fresh, then it magically affects the heart muscle. Cardiologists strongly recommend eating fresh or dried figs after a heart attack. Also, it helps stabilize blood pressure, cleanses the blood of cholesterol. But it is not always possible to eat fresh figs. It is so "capricious" in terms of storage and […]

The fig, or fig tree, is simply a fabulously useful fruit. If you eat it fresh, then it magically affects the heart muscle. Cardiologists strongly recommend eating fresh or dried figs after a heart attack. Also, it helps stabilize blood pressure, cleanses the blood of cholesterol. But it is not always possible to eat fresh figs. It is so “capricious” in terms of storage and transportation that it remains fresh for literally several hours. Collected in the evening, in the morning it begins to turn black in the refrigerator. Is there easy recipe fig pieces? Harvesting figs for the winter is not an easy task, but affordable experienced hostess. At home, it is easiest to make jam from figs. The first step to success, so that we get a delicious and aesthetically beautiful fig jam, is the collection of fruits. They come in two varieties - black and green.

Black is picked from the tree when it turns dark lilac, almost black.

The green should be slightly yellow on the "rump" and bright green on the twig at the base.

Both types of figs in their ripe form should easily come off the branch.

The ratio of products for harvesting:

1 kg of figs;
1 liter of water;
0.5 kg of sugar.

How to cook fig jam at home

We carefully sort out the collected fruits (sometimes they burst and wasps gather inside) and pierce each fig in several places with a fork.

The syrup for fig jam should be started immediately before picking the fruit (we remember that figs cannot be stored for a long time). The composition of the syrup is simple: per liter of water - a pound of sugar. Bring water with sugar to a boil.

By this time, the figs should be ready for cooking. Carefully pour the sorted and pierced figs into boiling syrup.

Preparation of fig jam goes in 3 stages. As soon as the figs were poured into the syrup, we wait for the boil and let it boil for exactly 5 minutes. You can’t mix, you can gently “drown” the figs with a wooden spatula so that it is completely immersed in the syrup. 5 minutes of boiling - and remove from heat and leave the jam alone for 12 hours.

After 12 hours (that is, if we started in the morning, then the second stage in the evening) put the jam on the fire again and boil again for 5 minutes. Another 12 hours break, and after the third five-minute boil, turn off the fig jam and put it hot in jars. First, carefully select the figs and put them in a jar, and then pour the syrup to the top and roll up.

You see, the recipe for making fig jam is quite simple. The main thing is to strictly follow the rules of its phased preparation. Such homemade jam from a whole fig will keep everything useful qualities fresh fruit and will delight us in winter with a wonderful taste and magical aroma.

It is better to store fig jam in the dark cool place otherwise, it may sugar and darken. Although this will not affect the taste, the aesthetic appearance will not be very good.

And finally, it is necessary to mention that there are some contraindications for the use of this healthy and tasty jam. Unfortunately, this jam (like fresh figs) should not be eaten by people with a removed gallbladder. Who removed the stones from gallbladder, so you can eat fig jam, but very rarely and only a few things.

Figs for the winter: jam recipes with a fantastic taste

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Hello dear friends! Today we will tell you how to cook delicious jam from figs.

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 real treasure vitamins, and, in addition, has unusual taste. Few people know that various drugs are prepared on its basis for the treatment of cardio-vascular 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. Ready jam has a viscous consistency and does not spread if dropped 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 granulated sugar.

According to recipe traditions Abkhaz cuisine can cook delicious jam figs 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 simple advice: buy figs in the market, personally selecting only the best.

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 prepared. 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 (zest white color it is better not to rub - 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”, 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 lemon juice, add it to the jam at the final stage of cooking. hot product sort into jars, cover and let cool.

Summer culinary delights 01.09.2018

Dear readers, today we meet another contest article in ours. Elena Meteleva from Greece is with us with her fig jam recipe. I give the floor to Elena.

Yes, I have been living in Greece for more than 20 years, in an ordinary non-tourist Greek village on the Chalkidiki peninsula. The Greeks have a well-known saying “Σαν τη Χαλκιδική δεν έχει!”, which in free translation means “There is no other place like Halkidiki!” — and I completely agree with that.

Apricots and olives grow most of all in our fields, in our Portaria the best apricots in Greece. But figs are mostly wild, and such a tree grows just next to one of our fields. However, it is difficult to call it a tree - now the fig occupies the area of a small house.

This tree was planted about 35 years ago by my husband's aunt named Gerakina. The name translates as “female falcon, falcon”, and it was quite common before. Her mother once gave this field as a dowry to her four daughters, so all our neighbors in the field are relatives.

Aunt Gerakina has been dead for many years, God rest her soul, she only slightly survived the tree she planted. And the fig only grows, and everything is torn from it. This year there are somehow especially many of them, and they ripen gradually - some still green hang, some already overripe fell to the ground.

Recipe Easy Fig Jam

The fruits are small, bluish-black, and very sweet. I tried to make jam and jam out of them. regular recipe. Here, for example, is a simple fig jam:

1 kg figs,
half a kilo of sugar
3-4 tsp lemon juice
2 tablespoons brandy (optional).

In fig fruits, I usually cut off the root and cut out the “ass” with a sharp knife, then cut it in half. If the fig is large, then it can be divided into 4 parts. Pour in sugar, cook until softened, removing the foam. Roll into banks.

The output is great taste, but I still like the version of fig jam with plum more.

Fig jam with plum

Plum adds a little sourness to the jam and gives it a beautiful maroon color, and also improves the consistency due to the presence of gelling agents.

By the way, jam in Greek sounds like “marmalade”, figs - “siko”, plum - “damAskino”. Therefore, in Greek, we get “Marmalade siko me damaskino.”

And now the ingredients:

800 g figs
200 g of any plums,
600 g sugar
juice of half a lemon
50 ml of red wine, semi-sweet is better, but what is)
1 vanilla powder.

If your plums are sour, you can increase the amount of sugar. In my photo you can see round plums, the Greeks call this variety “vanilla”, and besides, another neighbor brought some green figs from his tree.

How to cook. Here is my step by step recipe with photos

Peel the fruit, cut the figs in half, plums can be arbitrary pieces. I don’t remove the peel from either figs or plums - I clarify, since I was asked about this.

Put everything in a saucepan, cover with sugar, leave overnight for the fruit to release juice.

Can be cooked in one go medium-high heat, stirring occasionally with a wooden spoon. For these purposes, I bought a separate spoon, carved from the root of the olive - a very strong tree.

Remember to remove the foam with a spoon.

In the middle of cooking, I take a regular immersion blender and break up the jam a little in the pan. It's a matter of taste - personally, I don't like a very smooth jam, I prefer pieces of fruit to remain there.

At the end of cooking, add vanilla and lemon juice, cook for another 5 minutes, check for taste - if you need more lemon.

How to check the readiness of jam

Firstly, when it has reached the desired condition, it remains a thin layer on a wooden spoon.

Secondly, there is a simple plate test. Put a small plate in the freezer for 5-10 minutes beforehand. Then put a spoonful of jam there, and when it cools down a bit, slide your finger or spoon in the middle. If the edges don't come together, the jam is ready!

Pour immediately into prepared jars baked in the oven to the brim and close the lids. As usual, leave the inverted cans to cool, wrapping them well.

You can not put vanilla, but add a cinnamon stick and 2-3 cloves when cooking. Preferably in a bag so you don't forget to take them out later.

Bon appetit!

Tourists often come to me right home for olive oil, homemade liqueurs, jam, homemade apricot juice. In addition to figs, liqueurs made from bergamot, Chios mastic, pomegranate, strawberry fruits, as well as bergamot and apricot jams, orange and apricot jams. If you are in Greece, come and try it!

Those who have ever rested in Greece, I invite you to take part in the traditional competition on the site "My Greece". Participate and win a week's stay in Halkidiki, Greek language lessons and other great prizes!

You can find out about the conditions of the competition by clicking on the banner.

I thank Lena for wonderful recipes and such an amazing opportunity to participate in the competition! Dear readers, support the competition work! Click on the buttons of networks, leave comments.

Wine berry, fig tree, fig are synonyms for the well-known fig fruit. Most often, figs can be found on store shelves in dried form. fresh figs it is stored for a very short time, therefore, in addition to drying, there is another way to prepare a delicacy for the winter - to preserve it. Fig jam turns out to be incredibly tasty, sweet, healthy, reminiscent of jam or marmalade in texture. Such a delicacy will worthy alternative industrial sweets, as well as a good prophylactic during colds.

How to choose the right product

Buying fresh and quality can be problematic due to the fact that the product spoils rather quickly. The fruits contain a high amount of sugar, the cavity at the bottom has a hole, and the peel is tender and fragile.

All this contributes to mechanical damage and the ingress of microorganisms that cause decay and fermentation. It is for this reason that it is advisable to buy figs in places of growth.

Usually figs are exported from hot countries: China, Uzbekistan, Turkey, Armenia. It is also grown in the territories of the Crimea, the Caucasus, in southern regions Russia. It is in these areas that you can find ripe and fresh fruits.

In more remote areas, the fruits are transported by air within a few days after collection. Therefore, you need to look for figs in specialized stores. It is precisely because figs do not respond well to transportation that most stores can only find a dried alternative to fresh fruits.

Important!You can not choose too soft or hard fruits: in the first case, they overripe and, most likely, fermented; useful substances.

The color of the ripe product depends on the variety and can be black, dark purple or dark blue, greenish. When pressed, the skin is elastic, but slightly bends under the fingers. Inside the fruit there are many seeds, their number sometimes reaches 1 thousand! The fruit should smell pleasant, without notes of sourness or rot.

After purchase, it is advisable to consume or cook figs as soon as possible, but if necessary, figs can be stored in the refrigerator for a maximum of 3 days.

Beneficial features

Figs are a very healthy and tasty overseas delicacy. The fruits of the fig tree are rich in vitamins, minerals, organic acids, tannins, essential oil and sugars.

The use of figs has such positive effects on the body:

anti-inflammatory;
expectorant;
laxative;
diuretic.

Thanks to high content potassium, figs are extremely beneficial for the health of blood vessels and the heart. It is recommended to include in the diet elevated level bad cholesterol, blood diseases, hypertension, venous insufficiency. High levels of omega-3 and omega-6 have a beneficial effect on the functioning of the heart system.

Regular consumption of fruits normalizes the functioning of the kidneys, spleen, stomach, improves digestion. Just a few fruits of the fig tree perfectly freshen breath, satisfy hunger, and do not affect the waist. Since ancient times, the fruits have been used to improve potency.

Harm and contraindications

Despite great benefit exotic fruit, some groups of people are not recommended to use it in fresh and dried form, and favorite preserves and jams from figs are also banned.

With diabetes. Fruits are prohibited for consumption due to high sugar levels.
With inflammatory diseases of the gastrointestinal tract. Fruits can not be eaten with gastritis and ulcers, pancreatitis due to the presence of sugar and fiber in the composition.
With gout. Figs are forbidden in this disease due to the presence of oxalic acid.

Did you know?According to biblical records, Adam and Eve used a fig tree leaf to cover their naked bodies. Many researchers believe that the fig, that is, the fig, was also the forbidden fruit. However, this fruit grows only in the southern regions and many people living to the north have not heard of it. The apple as a forbidden fruit began to be mentioned precisely for the convenience of interpretation.

How to make jam: a step by step recipe with a photo

Since figs are very poorly stored in fresh, it is most often dried, dried or preserved from it in order to feast on healthy and tasty fruits all year round. Below we consider the classic recipe for making fig jam without adding additional ingredients.

Ingredients

The classic recipe for fig jam involves the use of the following ingredients:

1 kg of ripe figs (peeled);
800 g of granulated sugar;
1/2 ;
400 ml of water.

How to make fig jam: video

kitchen utensils

To prepare the dessert, you will need the following kitchen utensils:

sharp kitchen knife;
enameled container for cooking;
kitchen scales;
protective gloves;
2 glass jars 0.5 l.

It is advisable to use a food scale to accurately measure the ratio of ingredients. But in the absence of an electronic device, you can use a measuring cup.

Protective gloves must be used if you are cooking figs in large quantities(from 3 kg) and peel it, as it can cause severe irritation on the hands.

Classic cooking recipe

Cooking healthy treats takes place in several stages:

Put on protective gloves, peel the figs with a knife. The peeling process will be easy and fast, since the skin of the fruit is very easy to remove, just pry it a little and pull it.

Divide the indicated amount of sugar into two approximately equal parts. Sprinkle figs with one portion of granulated sugar and leave for 2-8 hours (you can overnight).

After the specified time, you can start preparing the syrup. Dilute the remaining sugar in water, put on slow fire, add prepared figs.

Boil the mixture until a jelly-like syrupy consistency is formed. During the cooking process, the figs will lose color and become almost transparent, this is a normal process. If you take the syrup in a spoon and turn it over, it will flow out slowly and viscous, and Last straw stick to the spoon.

Arrange the jam in sterilized jars, roll up the lids and wrap them in a blanket until they cool completely.

Important!The longer the figs are aged with sugar before boiling, the more elastic they will become.

Fruit cooked according to this recipe, manages to keep whole, elastic, appetizing. In the future, they can be used to decorate desserts and pastries.

Fig jam without cooking

There is one more, Alternative option making fig jam without heat treatment. This method allows you to save more nutrients in the delicacy. Many will have a logical question: how can you save the fruits without heat treatment?

For this we will use boiled sugar syrup, in which the figs will simply insist.

Ingredients:

1 kg of fruits;
700-750 g of granulated sugar;
2 tbsp. water.

Step by step cooking recipe:

Only fully ripe ones should be used. Wash the fruits well and dry with a paper towel. If the fruits are a little overripe, the skin can be left on, otherwise the figs will lose their shape. Pour prepared fruits into a bowl.
In an enameled saucepan, dilute sugar with water, bring to a boil and boil for 7 minutes.
Pour figs with syrup, cool. Then again pour the syrup into a saucepan and bring to a boil (but do not boil!), Simmer over low heat for about 5 minutes. Pour the figs a second time, cover and cool. Repeat the procedure 3 more times.
Prepare jars and lids. After the final infusion of figs, spread it with syrup in jars, cork and wrap.

Important!To make jam cooked raw way, not fermented, jars and lids must be carefully sterilized, only fresh fruits should be chosen for cooking, and the workpiece itself should be stored in a refrigerator or cellar.

Recipes for making jam with other ingredients

There are many variations in the preparation of fig treats. Lemon in classic recipe can be replaced with any citrus fruits, spices such as pepper, ground or whole, can be added for piquancy.

You can use oranges or limes instead of lemons.

Required components:

1 kg of fruits;
500 g of sugar;
0.5 tsp. ground cloves and cinnamon;
6 art. l. lemon fresh;
1 st. l. orange peel;

Step-by-step method of making jam:

Rinse the figs, dry, remove the skin. Wash the oranges thoroughly, cut off the amount of zest, peel the rest of the peel and cut into large cubes.
Put figs, oranges in an enameled container, add spices and zest, pour over lemon juice and sprinkle with sugar.
Leave the mixture for 1-2 hours for the juice to appear.
Now you can start cooking. When the syrup thickens, the jam can be removed and laid out in jars.

The most commonly used or. The number of nuts is approximate, you can use more or less, as well as a combination of different types.

This recipe is prepared using the following ingredients:

1 kg of fruits;
500 g of sugar;
100 g nuts;
1/2 st. water;
1 st. l. lemon juice.

For cooking healthy dessert follow simple steps:

Rinse and dry the figs, do not peel, but only cut off the tails. Peel nuts from shells and partitions, chop with a knife to large pieces.
Pour the fruits with sugar and leave for 1 hour. It is advisable not to interfere with the fruits with a spatula or spoon, but to gently turn the container or shake it a little so that the sugar is evenly distributed.
After the specified time, add water, put on fire and boil. Simmer over low heat for 15 minutes closed lid, then another 15 minutes without a lid. During the cooking process, foam will form, it is desirable to remove it.
When the jam is boiled without a lid, you need to add nuts, after boiling, pour in lemon juice. When the mixture boils, turn off the heat and wait 10-15 minutes until the temperature drops slightly.
Prepare jars of 0.3 or 0.5 liters, sterilize, spread the jam and cork.

Did you know?There is an opinion that the quality of figs depends on the number of seeds in the fruit. If the fig contains 900 or more seeds, its quality is high, if there are less than 500 seeds, then the fruit is characterized by mediocre quality.

Storage rules

Subject to the cooking technology, fig jam is suitable for food for 1-2 years. The main conditions for storage are temperature and light: jars with treats should not be exposed to sunlight, and the temperature in the room should be within + 6-20 ° C.

That is, it is ideal to store the workpiece on the bottom shelf of the refrigerator or in the cellar, provided that there are no sub-zero temperatures there. If there is not enough space in the refrigerator, and there is no cellar, the blanks can be stored in the pantry.

Some important rules, compliance with which will extend the safety of blanks:

It is optimal to choose jars of small volume - 0.5 liters.
Be sure to sterilize cans for a couple, and lids - by boiling.
Before pouring the jam, the containers must dry out; it is impossible to pour jam into wet jars.
The thicker the jam, the longer it keeps.

Thanks to such simple and useful blanks, it is possible to enjoy the fruits of a fig tree all year round, while getting the necessary vitamins and minerals and a lot of pleasure from dessert! We hope that among the variety of recipes you have found the best option for yourself.

Wine berry, fig tree, fig tree - all these are the names of the most ancient cultivated plant, which was originally grown in Arabia, and only in the 16th century came to America. Medicinal properties People successfully used figs in medicine and cosmetology.

From sugar fruits cooked and continue to cook gourmet jams, magnificent marshmallows, all kinds of cocktails and flavored drinks. Below is a small selection delicious recipes fig jam.

Simple fig jam for the winter - step by step photo recipe

The simplest and affordable way winter harvest unique product- fig jam.

Cooking time: 15 hours 0 minutes

Quantity: 2 servings

Ingredients

Figs: 1 kg
Lemon juice: 1-2 tbsp. l.
Sugar: 700 g

Cooking instructions

The total cooking time for fig jam was two days. We got amazing dessert from fruits that have become like delicious jelly candies. By eating sweet berries we stimulate the production of serotonin, we provide ourselves with the so-called hormone of happiness.

How to make fig and lemon jam

Figs are very tasty and useful fruit, but in jam it is too sweet. You can radically change the taste of the dish, give it a spicy sourness by adding lemon to the list of products.

Ingredients:

Figs - 1 kg.
Lemon - 2 pcs.
Granulated sugar - 0.6 kg.
Carnation - 4 pcs.
Balsamic vinegar - 2 tsp
Water - 100 ml.

Action algorithm:

For this jam will do figs and green and purple. The first stage is the selection of fruits. Naturally, you need to take the best ones, dented, cracked ones are rejected.
Using small scissors, cut off the tail of each berry.
On each base (on the side of the fruit opposite from the tail), make a cruciform incision. Hide clove buds in four berries.
Prepare lemons - wash with a brush. Cut into thin transparent circles. Be sure to remove the seeds, because of them the jam can be bitter.
Drain the lemon juice into a container in which the jam will be cooked. Add water and balsamic vinegar there.
Pour sugar, put mugs of lemons. Boil the syrup for 10 minutes, remove the foam from time to time.
Put the figs into the hot syrup, mix with a slotted spoon so that they are “bathed” in the syrup from all sides. Boil 3 minutes.
Remove from the stove, leave the jam to infuse for 3 hours.
Repeat the cooking procedure twice - boil the jam for 3 minutes, leave for 3 hours.
Fill sterilized containers with figs, add syrup to the scar, cork.

With this method of cooking, the berries do not boil soft, retain their shape, are soaked in syrup and become very beautiful - transparent amber.

How to make fig jam with nuts

Experiments with fig jam can be continued. In addition to lemon, walnuts will make a wonderful company for them. Something like this dish is reminiscent of the famous royal jam from gooseberries with walnuts, since there is no need to spend strength here to lay the kernels inside the fruit.

Ingredients:

Figs - 3 kg.
Sugar - 1.5 kg.
Lemon juice - 1.5 tbsp. l.
Walnuts - 300 gr.
Water 1.5 tbsp.

Action algorithm:

The process begins with selection - you need to choose the most beautiful, ripe fruit figs. Rinse. Trim the stems with a sharp knife or scissors.
Peel the walnuts from the shell and partitions. Chop into small slices.
Fill the container in which the jam will be prepared in layers: first - a layer of figs, then sugar, and so on to the very top.
Leave for an hour - during this time the fruits should let the juice go. Add water according to the norm.
Put on a quiet fire. After boiling the syrup, cook for another 15 minutes under a tightly closed lid.
Then remove the lid and continue cooking for 15 minutes. Remove the foam that forms on the jam with a slotted spoon.
Stir the jam from time to time with the same slotted spoon so that all the fruits are immersed in syrup in turn.
Pour in the walnuts, wait until the jam starts to boil again. Leave to insist.
Repeat the procedure again, but at the end of cooking, pour in the lemon juice. Before packaging, the jam should cool slightly.
Sterilize glass containers of small volume (from 300 to 500 ml) over steam or in the oven. Tin lids should also be sterilized in boiling water.
Warm fig jam walnuts pack in containers, cork.

It remains to wait for winter to organize delicious tea party with the most unusual jam in the world, where the fruits become transparent honey, reminiscent of a hot, sun-drenched summer.

Delicious fig jam without cooking

Mistresses know that the slightest heat treatment adversely affects the vitamins and minerals contained in the fruit. Therefore, naturally, everyone would like to have a recipe for jam without cooking, in which substances useful to the body would be preserved to the maximum. But it is also impossible to preserve fruits without heat treatment. How to be? There is a recipe when sugar syrup is boiled or boiled, and the fruits are only infused in it.

Ingredients (serving of fruit and sugar can be increased):

Figs - 700 gr.
Sugar - 500 gr.

Action algorithm:

Select the ripest fruits. Wash thoroughly. Sometimes it is advised to cut off the skin, but the berries in this case may lose their shape.
Place the figs in a container. Sprinkle sugar evenly over the surface. Withstand 3 hours. During this time, juice will stand out.
Put the saucepan on fire. Cooking time - 5 minutes, exposure - 10 hours.
Before cooking, drain the syrup and boil it, pour over hot figs. Repeat the same procedure twice.
Cork like any other jam.

For cooking, in fact, it will take only 15 minutes, unfortunately, the process will be extended in time. But the result that the hostess and household will see is worth it. The berries will be whole, transparent, soaked in syrup, like a lot of suns in one container. You can add a little vanilla or lemon juice at the very end of cooking.

When cooking, figs can crack, so that this does not happen, you need to put it dry, that is, after washing, blot it with paper towels.

Not only lemon can be added to fig jam, but also other citrus fruits - orange or lime.