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1

Practice 1

Ingredients: peeled fig 5g, crystal sugar 25g, lemon juice

Practice:

1. Peel the fresh fig, remove the rotten and injured parts, and the weight after peeling is about 5g.

2. Dice the part near the opening, and spread one layer of pulp and one layer of rock sugar into the bowl.

3. Don't waste the rest. Put it all in the cooking machine and pour it into the bowl with pickled pulp. Cut a quarter lemon and squeeze the lemon juice into a bowl.

4. Seal it with plastic wrap and put it in the refrigerator for 4 hours. This step can be omitted if you are in a hurry.

5. Pour it into a clean and waterless pot, heat it with strong fire, turn to low heat and stir it continuously until it is satisfactory.

6. Take the sterilized jam bottle in advance, pour it while it is hot, and tighten the lid. If the seal is good, a close look at the bottle cap after cooling can reveal a slight depression. The amount of this recipe is about 28ml, and a jam bottle can hold one bottle.

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2

Method 2

Raw materials: 85g of flowers and fruits (gross weight) and 25g of sugar.

Practice:

1. Put the glass bottle with figs, the lid and the spoon with jam into boiling water and cook for 5 minutes. Take out the inverted buckle and drain.

2. Break the fig from the handle, tear off the skin and cut off the tail. 81g of pulp (net weight) was obtained.

3. Dice the fig. Put the diced fig pulp in a stainless steel pot. Add 25g of white sugar. Stir with a wooden shovel to mix sugar and figs evenly.

after 4 or 5 minutes, you can see that the sugar begins to melt and the fig is slightly out of water. Let the white sugar marinate the fig for 3-4 minutes, so that the fig produces more water and has a chemical reaction.

5. Bring the pickled figs to a boil over high fire. Turn to low heat and stir with a wooden shovel from time to time.

6. After boiling for 15 minutes, the fruit aroma starts to smell, and the jam begins to thicken slowly. At this time, it is necessary to start stirring constantly to thicken the jam, release more pectin and avoid burning.

7. After about half an hour of baking, you can hold the thick jam with a wooden shovel, and it's ready (the thicker it is, the more you have to keep stirring, so be careful not to be burned by boiling and splashing).

8. Put the jam in a sterilized and dry glass bottle while it is hot. Close the lid immediately, buckle it backwards until it is completely cool, and put it in the refrigerator for refrigeration.

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3

Method 3

Ingredients: 5 to 1 grams of fresh figs, 1 lemon, salt, sugar, honey and red wine.

Practice:

1. Wash the fig and cut the interesting pedicle in half. Cut the lemon in half, half into lemon juice and half into shreds.

2. Mix figs, shredded lemon, sugar, salt, honey, red wine and lemon juice in a large bowl, mix well and leave for half an hour.

3. Put all the ingredients in the pot, and heat on low heat until all the sugar is melted, then heat on medium heat until it boils, and then turn to low heat, constantly stirring and pressing the fig meat to make mud.

4. When the liquid turns into a thick paste, the jam is cooked.

5. Go to a container and put the fig jam in the container while it is hot.