Figs - one of the most delicious exotic fruits. And the jam from it turns out extremely tasty and healthy. For example, if you knead a couple of pieces of figs from a jam and mix with a glass of warm milk, it will help with coughing, even the medicine will not be needed.
Ingredients for 0, 5 l:
- figs - 13 pcs .;
- sugar - 1 tbsp.
Cooking
1. For jam figs it is recommended to choose medium sizes, without cracks and faults, so that it is whole, then there is more likelihood that it will not melt. The most important thing - the fruit must be ripe. Many advise taking light fruit, because they are more tender. And dark ones have a stiffer skin and should be cut off. But from dark fruits the color of the jam turns out to be more saturated. Fruits of medium size are usually cooked whole, and larger ones are better to cut into two or four slices. And if you want to make jam more fragrant, you can add a little vanilla and lemon juice.
First of all, the fruit must be washed and gently pruned hard fruit stem. Then clean the figs in a deep bowl.
2. After that, pour sugar into a bowl so that it completely covers the figs. And leave the fruit to insist for three hours to stand out juice. Some do not wait and add half a glass of water to the bowl. Then the sugar dissolves faster and you can immediately proceed to the preparation of jam. You can use honey instead of sugar, make a syrup, dilute honey with water and pour fig fruit into it.
3. When the figs let the syrup and sugar dissolve completely, put all the contents of the bowl into the multicooker bowl.
4. Close the multicooker lid and turn on the “Multi-cook” mode, then set the temperature (100? C) and set the cooking time to 40 minutes. Next, press the “Start” button and cook until the end of the operation mode. When the timer signal goes off, you can check the figs for readiness. The fruits should keep their shape, but at the same time become soft.
While the jam is boiled, it is necessary to sterilize the jar and the lid.
After the jam is ready to shift the figs in a dry jar and pour it to the brim with syrup. Cover with a prepared lid and roll the usual key for preservation.
Then turn the jar down the neck and cover with something warm. When the jar has cooled completely, transfer the jam to a cool place for storage.
