FIG jam
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Preparation: 
( 32 oy 3,88/5)
Hello Friends,
These days, you are aware of the density of me, even if you can't see it on the main page. your recipes There is a lot of work in the section :) If it is not published at all, 15 recipes are published per day. I would like to thank all my friends who participated in our campaign with their beautiful recipes and supported me.
Well, what has happened in this congestion, what has happened, let me go to you sometime..
Monthly Food Culture Magazine Food.Name I made 3 recipes for you. This month's topic is diet, don't miss it, I say check it out.
I've completed our preparations for the barbecue :) The only thing left is to meet on Saturday and have fun..
We escaped to Kumburgaz at the weekend, we took advantage of the calmness of the environment and worked all night even to get away (of course, by the sea) but we came out with something more beautiful than the other, so we got our money's worth…
If you were to ask what time you made jam, the figs that we picked from the tree in Kumburgaz 23 weeks ago at around 30:2 last night and that I forgot in the fridge came to my mind (I always say that I think of interesting things at interesting times).
Now that it comes to my mind, it was impossible for them to stay there any longer :) I put on my gloves and started peeling (not less, I peeled exactly 72 figs). Of course, you can't wait while you're peeled. At around 02:00, the most delicious fig jam I've ever eaten in my life took its place in the jar.
Ingredients for Fig Jam Recipe
- 1 kg of peeled figs (60-70 pieces of various sizes)
- 1 kg of granulated sugar
- 5-6 cloves
- 1 tablespoons lemon juice
- 4 water glass of water
How to Make Fig Jam Recipe?
- Get ready or peeled figs in a large pot for 20 minutes. boil it. You can tell that the fig is boiled by the color change and sinking to the bottom of the water.
- Drain the boiled figs and when they cool down (under running water if you don't have the patience), squeeze them lightly (without bursting) and let the bitter juice flow. Don't be afraid that they're shriveled, they'll swell again :)
- Take 4 glasses of water, 1 kg of granulated sugar and cloves in a large saucepan, bring to a boil over high heat, stirring until the sugar dissolves completely.
- Add the figs to the mixture that has the consistency of sherbet and mix it lightly.
- 40 min. Let the figs cook on high and then medium heat until Add lemon juice and cook for another 5 minutes and remove from the stove. (In 25 minutes, it became neither too thick nor too liquid, which I like, you can adjust the thickness according to your own taste)
- Divide the jam into jars and close the lid tightly when it cools down.
Note: Unpeeled raw figs can stay intact in the crisper of the refrigerator for up to 2 weeks. Of course, in a bag and with its mouth closed…
:)) super…
Oh my lady Nilay, why didn't you say as a warning that your hands will itch like crazy while peeling the figs…… my hands are itchy right now…
I boiled it, strained it, washed it many times, but it still has a bitter taste, I haven't made it for 4 years, I was collecting it myself before, this time I bought it ready and made it. It was very sticky. It was very sticky, even on the sides of the pot I boiled it.
“40 min. Let the figs cook on high and then medium heat until Add lemon juice and cook for another 5 minutes and remove from the stove. (In 25 minutes, it became neither too thick nor too liquid, which I like.) ”
Hello there,
In the recipe, you suggest boiling for 40+5 minutes. After that, you suggest 25 minutes.
Is there an error in minutes?
There is no problem. People generally like and make thick jams. I like it a little more juicy. Normally you need to boil it for 45 minutes, but I took it from the stove for 25 minutes. love.
I made the jam, but the syrup was very little, I think the water was low, the color was not as in your picture, it was darker, I couldn't do this jam thing :(( I wish I had put more water
In my opinion, it is better to pour the water out of the figs a few times and boil them again. Also, it is best not to add water to the jam, when the boiled figs are kept with sugar, they will leave water anyway. The sooner you cook the jam, the fresher the fruits will be, so it is very important to have less water. Rapid fire makes water fly quickly. A RULE: Water is not used in jam making, rapid fire is very important.
hello, do we have to peel the raw figs or is it possible without peeling them??
Hello. You need to peel the raw figs.
I've been making it for 2 years, wild fig jam is superrr, my favorite jam
In-shell fig jam is delicious, just like candied figs.
No water is added while making fig jam. You will put four kilos of granulated sugar in 4 kilos of figs in layers and you will leave it overnight. In the morning, leave it on the stove until it boils, after boiling, take it off the stove, boil it again for 15 minutes, then take it on a wide, flat tray and leave it in the sun until it cools, the last step is to fill in jars, close the mush, or you can eat it directly. :D Bon appetit girls.
I boiled it for 15 minutes in the first boil and for 6-7 minutes in the second boil. If it is boiled more, the figs become like marmalade… I put 5-6 cloves and a small piece of cinnamon bark in the syrup.. it was a super jam… love… ..
I made the jam, followed the recipe exactly, but it was not good at all. It was like hospice. I did not add more or less measurements. I implemented it exactly. But I found the recipe unsuccessful..
Ms. Nina, I mentioned in the recipe that if you haven't squeezed the figs enough, it is normal to be watered when the juice is released.
I peeled 90 large and small figs, 400 gr, they came, I thought I'd write it down as a small anecdote. respects…
Hi Nilayh,
I cooked 300 gr figs in the same time by applying the mathematical ratio of water and sugar to your amounts.
Usually, when applying recipes to fruits under one kilo, I use the amount of WATER I calculated by the weight of the fruit with SUGAR (with the water/sugar ratio), or I try to calculate the balance of the sugar amount in the recipe with the same approach. I add my own taste to this equation. However, in the applications I made for the first time, I strictly adhere to the recipes, I tried the fig jam for the first time and I must have made a mistake because I couldn't get the slightly acrid taste and aroma of the fig that I am used to. I should have limited it to -20 minutes :))), what do you think?
I can't wait to hear your thoughts on jam making, this experience, and more.
Yours,
Hi Selma, I totally agree with you. Normally, we keep the boiling time a little longer since not many people like that bitterness. I think you should definitely reduce the time on your next try. love :)
Nilay hn, thank you for the information you provided.
I understood from your article that the cooking times should be adjusted according to the taste, but is there a direct ratio between the amount of material and the cooking time technically? For example, do a kilo of fruit and X grams of fruit cook in different times? For example, when making apricot jam, does half a kilo of apricots cook in 25 minutes, while a kilo of it takes 12 minutes? Forgive me for taking your time by asking again.
Mrs. mrb nilay, I washed the figs a day before and put them in sugar. I was thinking of cooking them today, but when I read your recipe, I was confused and you said they should be boiled, what should I do now? :S
Hello Mrs. Sehirban,
If the figs were raw, they had to be boiled. The taste of the jam of raw figs, whose bitter juice is not removed, can be bitter and bitter. I think you should try boiling it, there is nothing else to do for now. I will be glad if you write the latest status.
Can we make it when the figs are ripe?
You can find my ripe fig jam recipe here. Love…
http://mutfaksirlari.com/olgun-incir-receli.html
I tried it too, but it didn't work, it became waxy =)) I wonder what did I do wrong?
it looks good, good luck to you. I'm thinking of trying it too. I just don't understand, do we put water in it while boiling the figs or do we just put a saucepan and boil it like this, does it not burn?
We boil the fetoş lady figs with plenty of water, then we drain them. If there is no water in the pot, boiling cannot be done.
It's fireproof, nothing happens, I made it directly, it was very nice
I made it, it was pretty good… :)
It's been great. Elsewhere it has been described as bluestone (copper sulfate). I think there is no need. Engüze should be done naturally in this way.
Thanks, I tried it too, it was very nice, but I thought I'd forget and have a look with a wooden spoon, some of the beautiful figs turned into marmalade :)
Hello there.
It is said that the ripe fig is the sweetest fruit in the WORLD, and the idea of making jam from it does not appeal to me, nor does it taste good. A fruit with such sugar is also thrown into the syrup and boiled. It is not very healthy actually. However, I love to eat this jam made from raw figs. I will make it too. This recipe is a wonderful recipe. Raw figs come to the table only like this. have a nice day.
I'm making fig jam right now, I already knew the recipe, but I'm sure it will be even better with the recipe I got from you, a very nice recipe, thank you
Thank you very much for the recipe, but we would like a strawberry chocolate recipe.
ok cnm
I used to know that this recipe is made with lime juice. Do you know that recipe?
I also bought jam from the market today, since I haven't made it for a few years, I will apply this recipe. I hope it turns out the way I want it.
thanks
I like this jam very much and they said it's hard to make now, isn't it difficult? My son loves it, thank you.
I love incr jam too, thank you very much :)
Have a nice day. Thank you for the recipe.
Hello, I am following your page from ny. This year, Eid al-Adha and thanksgiven coincided with the same day.
what a beautiful photo this is, well done. Whatever recipe I make from this site works. I don't know any other site.
Hello,
Thanks to Ms. Nilay :). The comment problem on my blog has been fixed, so we are waiting for a comment, love, respect, fruity days.. :)
I keep this fig jam in bluestone and then wash it a lot and start the cooking phase as a result, I have emerald green fig jams, like fudge.
Ms. Nilay, I can't tell you how I felt it, I will do it as soon as possible. But I want to ask you something, they always say it's very difficult here, they make it wait in meteorite to make this jam, how many times does it change the water, is it because yours is peeled and does not go through such a process? Your recipe was easier for me. My mother-in-law also makes it from figs, but my wife loves it more, I will definitely make it. I am from Manisa, I follow your site very closely.
Hello Fatos,
I've heard of bluestone before, but haven't tried it. It seems very troublesome or difficult, but it is very easy to implement. There was no bitterness in the method I used for figs. The only difficult part is the peeling step without going deep. My wife and mother also love this jam…
NILAY THIS MEYED COMPANY HAS AN EMAIL, WRITE A COMMENT ON BLOGSPOT ADDRESSES, CANNOT WRITE A COMMENT ON THE ADDRESSES OF THE WORD, LET THEM REMOVE THE VERIFICATION BECAUSE WE CAN'T VIEW, VERIFICATION AND NATURALLY WE CANNOT WRITE COMMENTS….
NILAYYY I LOVE THIS JACKET :((((
THE LAST TIME I ATTENDED, I EATED IN A HOTEL
LOOK OFF, LOOK AT IT, WHERE TO FIND IT NOW, YAAAA, CAN IT BE DONE TO ME, LOOK AT THIS CTS, IF IT IS IN A SPOON OK :))
I will, of course, what's the point :))) I'll look at Meyed's mail now dear..