Fig jam

I propose to cook rhubarb jam with dried apricots, not quite ordinary and interesting in terms of the combination of tastes. Citrus juice, and in this case lemon juice, which can be replaced with orange juice, while adjusting the amount of granulated sugar, always gives an incredible taste and aroma to dishes.

Chopped figs, sugar, lemon zest and lemon juice are placed in a saucepan. Everything is brought to a boil and cooked over low heat for an hour. The jam is transferred to sterilized jars, tightly closed with lids and left to cool completely.

The skins are removed from the figs and passed through a meat grinder. Everything is mixed with sugar, put on fire and cooked for an hour. The resulting mass is poured into sterilized jars and tightly closed with lids.

To begin with, a syrup is prepared from granulated sugar and water. Figs are sent to it and cooked for 30 minutes. Then lemon juice is squeezed out there and cooked for another 10 minutes. Figs are laid out in jars and tightly closed with lids.

The skin is removed from the figs and passed through a meat grinder along with sliced ​​lemon. Everything is mixed and granulated sugar is added to the resulting mass. Then the figs are transferred to jars, tightly rolled and sent to the refrigerator for storage.

Figs are put in a blender, covered with granulated sugar and crushed to a state of gruel. Then it is laid out in plastic containers and sent to the freezer. Thus, the berries will remain fresh and delicious.

To begin with, a sugar syrup is prepared, to which orange peel and lemon juice are added. Then the figs are sent to the pan and the jam is cooked in 5-6 approaches. It is laid out in banks and closed tightly.

Figs are covered with granulated sugar, after which they are put on the fire and cooked in three approaches. During the last boil, citric acid is added. The jam is poured into sterilized jars and rolled up.

The sliced ​​figs are sent to the pan. Sugar is added to it and everything is filled with water. The mass is brought to a boil and orange juice, zest and a cinnamon stick are sent to it. The jam is boiled two more times and poured into the jars.

Chopped figs are poured with water and cooked in three sets of 5 minutes each. Then it breaks through with a blender, sugar is added to it and everything is cooked for another 30 minutes. Ready jam is laid out in jars, rolled up and served with fresh white bread.

Whole figs are sent to the multicooker bowl, covered with sugar and left for three hours. The jam is cooked for an hour, after which it is poured into cans and rolled up, or immediately served.

The sliced ​​figs are covered with sugar and left for at least 12 hours. Then everything is brought to a boil and cooked for 40-50 minutes. At the end of cooking, peeled almonds with brandy are added. It turns out a very tasty jam that will go well with ice cream.

The halves of the figs are covered with sugar, poured over with orange juice and orange peel is added to them. Everything is left for at least three hours, after which the jam is cooked for 15-20 minutes. It is laid out in jars and tightly closed with lids.

A deep incision is made on the figs and a walnut is placed inside. Everything is covered with sugar and left overnight. The jam is cooked in 2 sets of 20 minutes each. Lemon juice is added at the last boil. It turns out very unusual and tasty.

The sliced ​​figs are covered with sugar and left overnight. Then lemon juice is added to it and the jam is cooked until it thickens.Everything is laid out in banks and tightly closed with lids. It turns out very tasty with a pleasant sourness.

The sliced ​​figs are covered with sugar and left for 15 minutes. Then water is poured into it and the jam is cooked for 20 minutes. It is laid out in jars, closed with lids and left to cool completely.