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Practice 1

Raw materials: peeled figs 500g, icing sugar 25g, lemon juice moderate

Practice:

1, fresh figs peeled, rotten and injured parts also removed, peeled weight of about 500g.

2, take the part of the openings near the cut into cubes, a layer of pulp layer of icing sugar spread into the bowl.

3. Don't waste the rest, pulverize it all in a food processor, and pour it into the bowl of marinated pulp. Cut 1/4 lemon, squeeze the lemon juice into the bowl as well.

4. Cover with plastic wrap and refrigerate for 4 hours. If you're in a hurry, this step can be omitted.

5: Pour into a clean, waterless saucepan. Heat over high heat, bring to a boil, and then reduce heat to low, stirring constantly, until the consistency is satisfactory.

6, take the jam jar sterilized in advance, pour it in while it is still hot, and tighten the lid. If the seal is good, you can see a slight dent in the lid when you look closely at it after it cools. The amount of this recipe about 280ml jam jar can be filled with a bottle.

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Practice two

Raw materials: 850g of figs (gross weight), 250g of sugar.

Practice:

1, put the glass jar containing figs, the lid, has been loaded with jam to be used by a spoon to the boiling water inside the boil for 5 minutes. Remove and invert, drain.

2, break the figs from the stalk, tear off the skin, cut off the tail. Get 810g of pulp (net weight).

3. Cut the figs into small dice. Put the diced fig pulp into a stainless steel pot. Add 250g of sugar. Stir with a wooden spatula to mix the sugar and figs well.

After 4 or 5 minutes, you can see that the sugar is starting to melt and the figs are slightly watery. Let the sugar marinate the figs for 30-40 minutes so that more water comes out of the figs and a chemical reaction takes place.

5. Turn on high heat to bring the pickled figs to a boil. Turn the heat to medium-low and stir from time to time with a wooden spatula.

6, simmer for 15 minutes, the beginning of the fruity aroma of the nose, the jam also began to slowly thicken up, this time you have to start constantly stirring, one to let the jam out of the thick, the second to release more pectin, the third to avoid burning.

7, Ao system about half an hour later, with a wooden spatula can hold up the thick jam, which is done (the thicker the more you have to keep stirring, be careful not to be boiling splash burns Oh).

8. Put the jam into sterilized and dry glass jars while it is still hot. Put the lids on tightly, invert until cool, and place in the refrigerator.

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Method 3

Ingredients: 500 to 1,000 grams of fresh figs, 1 lemon, salt, sugar, honey, red wine.

Practice:

1, figs washed, interesting tip cut in half. Lemon cut in half, half into lemon juice, half cut into julienne.

2, the figs, lemon silk, sugar, salt, honey, red wine, lemon juice mixed into a large bowl, eliminate mixing, leave for half an hour.

3. Place all ingredients in a saucepan and heat over low heat until all the sugar is melted, then heat over medium-high heat until boiling, then reduce heat to low, stirring constantly and pressing down on the figs to puree.

4, when the liquid becomes a thick paste, the jam is simmering.

5, go to a container, put the fig jam into the container while it is still hot,