Compote from figs has a pronounced, deep taste, recognized as one of the most useful compotes, in which, despite the heat treatment, an incredible amount of vitamins is preserved. In the cold season, this delicious billet will become an indispensable drink, both on a holiday and on weekdays, and the fig itself will save you from hunger, because it is very high in calories.
Ingredients for two 1-l banks:
- figs - 500 g;
- water - 1, 5 l;
- citric acid - 5 g;
- sugar - 150 g.
Cooking
1. For the compote, it is necessary to purchase figs that are hard, not fully ripe and without traces of rotting, which is not so easy to do, as this is a perishable product. Ripe or over-ripe figs, unfortunately, are not suitable for making compote, as even with a short treatment with boiling water, it is likely to lose its original appearance.
Remove the stems with tails from all the fruits of the figs, wash them under running warm water for several minutes.
2. Then put the figs in a saucepan and cover with cold water. The water in the pan should cover the figs for 5 cm. Then put this pan on the fire, bring the contents to a boil and boil for 5 minutes over low heat. Then, remove the saucepan from the heat and drain the boiling water. After that, pour boiled figs with cold water and leave it in a dark cool place for 5 hours. Next, get the cans for future compote. Banks with damage on the neck do not use. On the banks to remove all traces of pollution. Put the jars to sterilize, each, for 5 - 7 minutes. Iron covers for preservation put in a saucepan, pour water into it and boil them for three minutes on low heat. After that, get a pot of figs, drain the water from it, let the water completely drain from the fruit. Then, figs scatter on banks - 1/3 in the bank should take the figs, and the rest of the place is given to the syrup.
3. Take a saucepan, pour 1 liter of water into it, bring to a boil, pour boiled water over figs in jars and cover with sterilized lids, leave for 15 minutes.
4. After 15 minutes, pour the water from the cans into the pan. Add sugar, citric acid. Put on the fire. Bring all ingredients to a boil.
5. Syrup, which turned out, poured into banks and roll up the key for preservation.
6. Banks turn upside down, cover and leave to cool completely. Then remove the compote in the pantry or in the basement.
