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…