FIG jam
Release Date: 02-05-2012
Now it's time for fig jam! The crazy figs of the secluded gardens slowly began to spill onto the street. On Sunday morning, when I saw that the Roman florist of our neighborhood, Kıymet sister, was peeling figs, I took my figs by saying that the blessing is from God. Not a little ice, but 200 peeled figs.
Now, it is very important that you squeeze it well so that your jam does not stay watery, or rather, the fig that goes into the sherbet does not leave the juice and dilute the sherbet.
By the way, I definitely recommend that you do not soak your fig jam in water to preserve its unique smell and bitter taste.
Yours ..
Ingredients for Fig Jam Recipe
- 50 peeled wild figs (mad figs)
- 4 cup powdered sugar
- 2 water glass of water
- 2 pieces of carnation
- A little less than 1 teaspoon of lemon salt
- 4 water glass of water
How to Make Fig Jam Recipe?
- Wash the peeled figs and boil them until they are submerged in water.
- Strain the boiled figs and when it cools down, squeeze it in your palm without bursting and let the bitter juice flow. Wash the figs that you have squeezed out of juice in one water and squeeze the juice again.
- Take 2 glasses of water, 4 glasses of granulated sugar and cloves in a large saucepan, bring to a boil over high heat, stirring until the sugar dissolves completely.
- When the syrup comes to a boil, reduce the heat and boil until the syrup thickens. Add lemon salt to the sherbet and mix.
- Add the figs to the sorbet mixture and mix gently. Boil for another 10-15 minutes on low heat and remove from the stove.
- Divide the jam into jars and close the lid tightly.
Hello, can't jam be made from ripe figs? How can I evaluate the ripe figs at home?
It can be done. You can find the schedule here. http://mutfaksirlari.com/olgun-incir-receli.html
hello, this year I made fig jam using your recipe, it was really perfect, thank you for your work, nilay :) by the way, bluestone is easily available in herbalists….
Ferah lady, the poison is not in the fig itself, but when you pluck it from the branch, it is where the stem meets the branch, you will see that it drips when it is plucked.
I love you, your style is beautiful. By the way, as far as I know, the green fig has poison in itself. These poisons neutralize each other when cooked in this way. Love…
Hello everyone;
I'm new to this site.. Can you help me?. You can use my recipes both as video narration and as pictorial narration. I want to publish.. How can I do..
Hello Selda, you can find the answer to your questions here.
http://yardim.mutfaksirlari.com/
Love…
It looks perfect, I did it a few years ago, too, I put it on a towel to absorb the water of the figs, I pressed them lightly, I repeated it a few times. It was very nice. Now it's time I'm going to dive into the fig tree in the garden :)
hello, your fig jam looks great :)
I missed the time, but tonight, there is a fig tree in the garden of the workplace :) and our figs are not yet raw, I picked them right away, of course, I just peeled the skins and put them in the cupboard to be made tomorrow. While I was going to review the recipes, I came across your block and I loved the view. I'm sure the inside of my figs have started to flake but it will be nice if you have it, but where can I get this bluestone (copper sulphate) I searched int, where did you get it, I'm on the side of Beylikdüzü, I would be glad if you write to me about this, I have to do it on Saturday at the latest, thanks in advance
My dear, I finally ordered a friend from Kurtuluş. He received it, thanks. And finally I did it. Last year I missed the time.
it looks very nice, thank you :)) so how would jam be if there is no bluestone?
Hello, there is a link to the jam I prepared without bluestone in the article, you can have a look there.
I love it to make it or eat it. I'll do it well, just my humble suggestion, make the fig jam as soon as you get it or collect it like me. Because when the figs wait for a long time, they become SPONGE BOB. In short, the figs should not lose water. I will try it when I find it. I would also like to thank our Roman citizens. It's a disgrace. I made the same mistake twice in my life and made 5 kg jam and filled a glass jar. God forbid me from the third, because the rain that sticks to me makes the man offended. Nilay looks very beautiful put almond in the file and get it sweet for you ….
I didn't know it was peeled and sold, we don't have it around here. I usually make the crust. The color is great, good luck to your hands, Nilay..
Yours ..
I saw it in Erenköy market, but I didn't buy it because I couldn't catch it. I will definitely try the fig jam with your courage. The color really got me. Appetite looks bitter
hi :)
the jam looks perfect anyway, i love fig jam. but i have a humble question. If we think that I do not have a precious sister, where can I find this wild fig :(
Greetings dear :)
It is necessary to look, they are usually brought to the markets or you can come across the novels that are sold in Kadıköy. No, let me ask you there.
Thanks :) I'll take a closer look at the markets then. I'm very envious, I hope I find it, I'll try it right away :)
Uff uff uff Nilay, I have an offer, I'll give you the home cream in its purest form, I say, give me one of these wonderful fig jams. I'll wait for your answer :) Good luck to you. I was so bored that I started selling it with a novel?
Of course I will, dear, what does it mean? This jam is scarce after your delicious black-eyed peas :) I saw the first value in my sister and bought it right away.
I'm sooooo bored
I'm breastfeeding my daughter too :) I can't find this around here :(