I. Ingredients:
Fresh figs (300g).
Practice:
1, prepare fresh figs, sugar, lemon juice.
2. Wash and peel the figs; add sugar.
3, use a small spoon to mash the figs into small pieces.
4, put into a small stainless steel pot and marinate for 10 minutes.
5: Simmer slowly over medium heat for 15 minutes.
6: Pour in the lemon juice and cook until the jam thickens, then turn off the heat.
7, ready a number of small bottles, with boiling water, drained; boiled jam into bottles, seal the bottle, into the refrigerator to save.
Two, with materials:
figs, lemon juice, maltose.
Practice:
1. figs peeled into small pieces (can be put into a blender pulp), into a pot, squeeze a spoonful of lemon juice, first open the medium heat, figs heat will appear a lot of juice, and when the juice begins to bubble, turn to a low fire slowly simmering, during this period of time to use a spoon to keep stirring.
2. I did not count the time, about ten minutes later, the juice has a certain consistency, put a few spoons of maltose, continue to simmer until the spoon stirred when it feels like thick porridge look good, off the heat, after cooling will be more viscous solidification, into the disinfected bottle, into the refrigerator to save (can be stored 4-5 days). Tips Note: do not beat the figs into pulp, some of the jam made of pulp particles, very tasty, beat into pulp after the estimated simmering time to add a lot of time, but can be imagined to make the jam is very delicate, there will be no pulp particles. Simmering jam is best not to use iron pots and aluminum pots, the general public know it.
The figs themselves have been good sweet, maltose sweetness is not as big as granulated sugar, but added to increase the consistency, don't like the taste of maltose can put granulated sugar.
The jars where you put the jam are sterilized by boiling water.