Fig jam is the best addition to winter tea drinking

For the inhabitants of our country, the fig is more habitual in dried form: this dried fruit can be purchased almost everywhere (in the fruit market and in the supermarket) and at any time of the year. Some still do not suspect that there is a fresh fig, and this is an unusually tasty and useful fruit. If you've been in Abkhazia, for example, you probably had the opportunity to try a real fig jam. There it is quite popular, and they know a lot about it. And if you have tried it once, now you will want to taste this delicacy again and again. For those who have never eaten, and those who have time to fall in love with jam from figs, the recipe proposed in our article will be very useful. After all, to cook this wonderful treat yourself is not at all difficult, the main thing is to choose the right fruits.

For jam, you need to take a mature, but not over-ripe figs. It is best if the variety is white, and not violet (although for want of a choice, it will suit). For 1 kilogram of fruit we take the following components:

• Granulated sugar - kilogram;
• Water - 2 cups;
• A little citric acid and vanilla.

First you need to cook the syrup from the specified amount of water and sugar. The figs should be rinsed, pierced with a toothpick or fork in several places (so that the fruits do not burst during cooking and absorb the syrup better). Pour the figs with sugar syrup and leave in a cool place for a day. On the second day, the fruits are pulled out, and the syrup is boiled and cooked for an hour and a half, then pour it into the figs and leave for another day. Now, already a saucepan with syrup, without taking out the fruits, put on a slow fire and cook until ready. Before the end of cooking, add lemon on the tip of the knife and a pinch-two vanillin. Hot figs jam pour into sterilized jars and roll. Wrap them up before cooling down, and then put them in a cool and dark place for storage.

There is another interesting recipe. Now you will learn how to make jam from figs without adding water, but with one spicy ingredient. To prepare you need:

• A kilogram of sugar and figs;
• Cognac (here it is, this particular ingredient).

Fruits of my fig, dry, peel and cut into 4 parts. In a large bowl, lay layers of figs, sprinkling them with sugar and sprinkling with a small amount of cognac. Do it better in the evening, so that at night the product is infused. And by morning the figs will let out a sufficient amount of juice, and it will be possible to proceed with immediate cooking. The fire should be small, otherwise the fig jam will start to bubble or, even worse, burn out. We cook it, stirring occasionally, until it is ready. It is defined simply: the syrup should be dense and transparent-amber (amber-pink, if you took a purple variety), and the fruit-soft. Well, of course, the fragrance will be fantastic! Smell of figs with notes of cognac. Closing is the same as in the previous case, hot.

Very often, the fig jam is cooked with the addition of ingredients such as quince (then the fruits should be taken in equal proportions), walnuts (get a real eastern delicacy!) Or simply with a lemon. You can experiment and try one of these options: especially well with nuts. Have a nice tea!