Jam from figs

Traditionally it is accepted that our hostesses prepare jam from fruits growing in gardens and orchards. We have long been accustomed to jam from strawberries, plums, apples, pears, raspberries, blackberries. But no less delicious billets from fruits and berries of tropical, subtropical and wild plants. For example, jam from figs, apples and Chinese hawthorn will appeal to all sweet tooth. In this case, do not forget that these fruits are sources of a large number of vitamins and minerals.

Below are 2 recipes on which any landlady can prepare a jam from a fig that everyone will like and will enjoy his taste throughout the year:

1. For the preparation of jam you need: 1kg of figs, 1kg of sugar, 0.5 tsp. Citric acid, 1 g of vanillin.

Preparation

Fresh fig fruits are well washed, reclined into a colander (for draining water). For dried fruits, a tight tail is cut and cut in half. Fruits are added to the enamel bowl, filled with sugar and insisted a day in a cool place (a bowl covered with gauze).

Let the juice of figs bring to a boil on low heat and cook for 5 minutes, regularly removing the emerging foam. Jam of figs is set aside for 12 hours and the process of cooking and settling is repeated. After these procedures, the jam is cooked again for 5 minutes. And pour out there acid lemon, vanillin.

Ready jam from figs is rolled into sterilized jars. Banks with jam are turned upside down and wrapped up in a dense cloth. Cooled banks store in the pantry.

2. This jam from the fig is prepared from: 5kg of figs, 200ml of drinking water, 3kg of sugar, 2 tablespoons. Lemon juice.

Preparation

Washed and dried fruits are spread in an enamel bowl, evenly sprinkling the fig with sugar. Fruits should be infused until they are allowed to juice. In a bowl pour a glass of water and put it on a small fire. In order for the jam to release the juice more quickly, you can cover the bowl with a lid. Periodically stir the fruits so that they do not burn.

After the sugar has dissolved, jam is set aside from the plate, covered with gauze and waiting for its cooling. The cooled jam is boiled again for 20 minutes, taking off the foam and stirring. Then it is again set aside from the plate. In 3 times it is cooked until the syrup ceases to spread on the plate. In the jam, add lemon juice and again stir everything. The finished dish is rolled into sterilized jars.

If you have the opportunity, prepare the jam from the apples-kitaek. For him, you need to take whole fruits with cut short stems. The apples are punctured with toothpicks (so that they remain intact), scalded with boiling water and let stand for 10 minutes. Then they cool in cold boiled water. Chinese jam is prepared with sugar syrup. At 1 kg of Chinese for syrup, it is necessary to take 300 ml of water and 5 tbsp. Sahara.

In water, dissolve the sugar, heat the syrup and pour into it chinese. Fruits cook until ready. The syrup is poured into another container, boiled to a density, cooled, then they are poured again with fruits and insisted for 8 hours. This welding is carried out 2-3 r. Fully prepared jam is rolled into sterilized jars.

Unusual, but very tasty jam is obtained from the fruits of hawthorn. Not only is it pleasant to the taste (refreshing and slightly tart), it also has medicinal properties.

Jam from hawthorn

Berries (1 kg) are picked, cut off the peduncles, washed, dried. Sugar syrup is made from sugar (1kg) and 300ml water. For this, sugar is poured into the boiling water and, stirring it, the syrup is boiled for 4 minutes. The berries are filled with syrup in enameled dishes. So berries should be infused 12 hours. To them pour citric acid (2g), vanillin (1 sachet). Jam is brewed again until ready, after which it is rolled into sterilized jars.