Delicious fig jam - a simple recipe for cooking at home

Cardiologists strongly recommend eating fresh or dried figs after a heart attack. Also, it helps stabilize blood pressure and 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. Once collected in the evening, it begins to turn black in the refrigerator in the morning. Is there an easy recipe for preparing figs? Harvesting figs for the winter is not an easy task, but it is accessible to an experienced housewife. At home, the easiest way is to make jam from figs. The first step to success, so that we can make tasty and aesthetically beautiful fig jam, is collecting the 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 butt and bright green on the branch at the base.

Both types of figs, when ripe, should easily come off the branch.

Ratio of products for preparation:

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

How to make fig jam at home

We carefully sort through 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 prepared immediately before harvesting the fruits (we remember that figs cannot be stored for long). The composition of the syrup is simple: per liter of water - half a kilo of sugar. Bring water with sugar to a boil.

By this time the figs should be ready to cook. Carefully pour the sorted and pierced figs into the boiling syrup.

Preparation of fig jam takes place in 3 stages. As soon as the figs are poured into the syrup, wait for it to boil and let it simmer for exactly 5 minutes. You can’t stir, you can gently “drown” the figs with a wooden spatula so that they are completely immersed in the syrup. Boil for 5 minutes - then 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 back on the fire and boil again for 5 minutes. Another 12 hour break and after the third five-minute boil, turn off the fig jam and spread it over prepared hot in jars. First, carefully select the figs and put them in a jar, and then pour the syrup to the top and roll them up.

You see, the recipe for making fig jam is quite simple. The main thing is to strictly follow the rules for its step-by-step preparation. This homemade jam from whole figs will preserve all the beneficial qualities of fresh fruits and will delight us in winter with a wonderful taste and magical aroma.

It is better to store fig jam in a cool, dark place, otherwise it may become sugary 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 using this healthy and tasty jam.Unfortunately, this jam (like fresh figs) should absolutely not be eaten by people with a removed gallbladder. Those who have removed stones from the gall bladder can eat fig jam, but very rarely and only a few pieces.