Description
Figs - the fruit of biblical and probably long before since the Bible was written, people have something to do with figs. Here and on the website nearly every day something delicious with figs appear. I decided to join this whether fruit, whether berries, and propose a variant of the Fig jam.
Ingredients
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Figs
1 kg
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Sugar
1 kg
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Vodka
Cooking
My version of jam made from large figs. The fruit must be Mature but at the same time without faults that were not disclosed. More suitable white figs (i.e. outside green, not purple).
Peel the figs from the skin. It's easiest with a knife, not your hands, then the fruit will be brushed evenly. At the beginning of the cooking, I had two lbs., but in the process of *natural* selection remaining half. So the ingredients I pointed out products one kilo, so it was easy to calculate.
Then each fruit pinned in several places, possibly a large stick. I have a stick from an ice cream.
Split figs lay in the pan in which we cook preserves layers, each layer sprinkled with alcohol (to keep the fruit intact) and pour sugar.
Comes out like this. It is better to start to cook in the evening, to leave a semi-finished product at night and in the morning continue.
The morning stands out enough juice, the water does not need to start cooking.
If the fire is high, it may turn out so that's the picture. It's not foam, therefore, to remove this doesn't work, it's bubbling juice. Just turn off the heat, let things cool down and then start anew. In the process of cooking will float up the bones, carefully collect them with a spoon and remove, clean everything will not work, but the less they will be, the better
How to determine the readiness of jam - not for me to teach you. Depending on the variety, the syrup obtained either amber or amber-rozovym, berries transparent, the fragrance is fantastic. Pour in banks in hot form and stored, how much is enough patience. Oh, and cold syrup is thinner than hot, so don't think that didn't doverili.
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