How to make fig jam, how to eat fig enzyme jam

Ingredients: Figs (500g).

Excipients: rock sugar (50g).

Kitchen utensils: Cooking pots.

2. Add rock sugar and granulated sugar and mix well to marinate, about two to three hours.

3. The pickled figs and the juice have come out.

4. Boil and cook over medium-low heat until the color becomes darker and the water volatilizes, add lemon juice to preserve and enhance the flavor.

5. In about 20 minutes or so, the pectin has been formed.

6. Leave the jam slightly cool and put it in a bottle that has been scalded with hot water in advance and dried dry. And put it upside down in the refrigerator, which will play the role of insulating the air.

7. It feels very good to smear it when eating bread, especially fig seeds that look like strawberry grains in your mouth.

Tip: When boiling, be sure to cook over medium-low heat, and stir it from time to time, otherwise the bottom will be mushy.

Buy figs online and make fig jam.

Summary. It can be eaten directly on bread or added to foods such as yogurt and oats.

It can be eaten directly on bread or added to foods such as yogurt and oats.

Excuse me, but please go into more detail?

Fig enzyme gina digging jam can be eaten directly or added to yogurt, milk and other beverages, each time about 15-30 grams of eggplant pants can be eaten, can be eaten with breakfast, afternoon tea or as a snack. Fig enzyme jam is rich in enzymes and nutrients, and regular consumption helps to promote digestion, improve immunity, regulate intestinal flora, etc., but it is also necessary to pay attention to daily intake and allergies.

1.Wash the figs and set aside.

2.Peel the figs.

3. One lemon, wash and set aside.

4.Cut the lemon into quarters.

5.Squeeze the lemon juice into figs.

6.Pour the figs into a saucepan over medium heat.

7.During the boiling process, stir constantly with a spatula. Crush the figs.

8.Take an appropriate amount of rock sugar and mash it with minced garlic.

9.Pour the icing sugar into the pot and continue to bring to a boil over medium heat.

10. Until there is no running water in the pot.

11.Serving. The sweet and sour fig jam is ready.

To make preserved figs, you need to take out the boiled and soft figs immediately and cool them with cold water, put the fruit and the sugar solution with a concentration of 40% and the citric acid into the pot and cook for 15 20 minutes, and then cook the boiled figs and sugar solution twice in the same way, and finally drain the fruit and bake it in the oven for about 3 hours to make preserved fruit.

1. Select the ripe figs, the color of the fruit is as consistent as possible, and clean it after cutting off the stalk.

2. Put the washed fruit into boiling water and stir and soak for about 10 minutes, and immediately remove the peel and cool it with cold water after the pigment fades and feels soft.

3. Pour an appropriate amount of water and sugar into the sandwich pot to heat and dissolve, the concentration of sugar solution is best controlled at about 40%, and then pour the cooled fruit and citric acid into the pot, and cook on low heat for about 15 20 minutes.

4. After pouring the boiled figs and sugar solution into the container for one day, heat the sugar and cook it twice, the method and time are the same as the first time.

5. Take out the boiled figs and drain them on a sieve screen, and finally put the drained figs in the baking tray and bake them in the oven for 3 hours, and the temperature is controlled at about 60, and the preserved figs can be made.

Figs are paddle fruits, and their soft flesh is suitable for making jam, and it is better to make compound jam because of its lack of aroma. The processing technology is as follows:

1. Raw material treatment: a large, ripe fig should be selected and peeled. Heat it with 4% alkali, i.e., sodium hydroxide, to more than 90 and close to the boiling temperature.

After pouring the figs into the lye, warming them and keeping them for 90 1 minutes, pick up the figs, put them in the sink, rub them by hand, the peel can be removed, and use a small amount of dilute acid to remove the residual lye, and finally test it with pH test paper until it is not alkaline, drain the water and set aside.

2. Beating: The peeled raw materials are beaten with a beater, and anti-billet blood acid should be added for color protection during beating.

3. Heating and concentration: pour the fig pulp into the stainless steel pot, use vacuum concentration or atmospheric pressure concentration method, and heat and concentrate first to evaporate part of the water.

4. Add excipients: when the pulp is concentrated to a certain extent as a solid of about 20 25%, the amount of sugar used to add granulated sugar is 30% 35% of the weight of the raw material. When sugar is added and boiled, the pulp will become thinner, and it is necessary to continue to concentrate, and then add the raw material sodium heavy alginate.

Sodium alginate is soaked in five times the amount of water in advance, slowly heated to form a uniform colloid, and then added to the fig pulp and boiled with sugar, constantly stirred and concentrated, concentrated to the solid close to 40%, the raw materials should be added, heavy edible citric acid, and finally potassium sorbate. The total solids reach about 42% and 45% and the heating stops.

5. Canning: 200 grams of four-spin bottles are used for canning.

6. Cap and seal.

7. Sterilization: 100 boiling water sterilization for 20 minutes.

8. Cooling: Cooling to 40 step by step, finished product.

Prepare the ingredients as follows: 500 grams of fresh figs, 120 grams of sugar, and half a lemon The specific method is as follows: peel and tear fresh figs into small pieces, put them in a large basin, add granulated sugar, add lemon juice, bring disposable gloves, crush the figs, and then put them in a pot, stir while cooking, cook until thick, and then prepare two sealed bottles, sterilize, wipe dry, put in fig jam, let it cool and refrigerate it, and then take it out when you want to eat!

Supplement other ways to eat figs.

Fig tart. Prepare the ingredients as follows: 150 grams of wheat flour, 75 grams of butter, 45 grams of powdered sugar, 45 grams of egg mixture, 1 gram of salt, 110 grams of whipping cream, 110 grams of cream cheese, 45 grams of powdered sugar, a few drops of vanilla extract, 7 fresh figs.

The specific method is as follows: cut the butter into small pieces, add the Arowana cake with wheat flour and powdered sugar to grasp it into crisp grains by hand, then take a little processing and set aside, add egg liquid and salt to knead the rest into a dough, wrap it in plastic wrap and put it in the refrigerator for about an hour for standby, start to make tart filling, add sugar to the cream cheese and stir and melt it in hot water, then add light cream and stir it smoothly for later use, roll the refrigerated dough on the oil paper into a tart crust of about 2 mm, cut it according to the shape of the mold and fork some small holes with a fork at the bottom of the tart, Then put tin foil and beans to press, put in the oven at 180 degrees for 15 minutes, take it out, pour the filling into 8 servings, then put the figs, sprinkle with puff pastry, and continue to the oven at 185 degrees for about 25-30 minutes until the color is on!

Peel the figs and cut them into thin slices and prepare the sugar and lemon juice.

Step 2 Preparation of fig jam**.

Pour the sugar into the figs, mix well, crush and marinate for 10 minutesStep 3: A home-cooked recipe for fig jam.

Pour into a food processor and stir finely.

Step 4: Simple preparation of fig jam.

Pour into a stainless steel pot, cover over high heat, bring to a boil, and then reduce the heat.

Step 5: How to eat fig jam.

Boil until the jam is thick, pour in the lemon juice, stir well, and boil for another 10 minutesStep 6: How to make fig jam.

Prepare a sterilized glass bottle in advance, add it to the bottle when the jam cools to about 60 degrees, close the lid and buckle it upside down for a while, and then refrigerate it after it has cooled.

Step 7: How to fry fig jam.

When eating, use oil-free and water-free soup to take out the finished picture.

Raw figs to taste.

Excipient: 1 lemon.

Rock sugar to taste. The production process.

1. Appropriate amount of figs, wash and set aside.

2. Peel the figs.

3. One lemon, wash and set aside.

4. Cut the lemon into quarters.

5. Squeeze the lemon juice into the figs.

6. Pour the figs into a saucepan over medium heat.

7. During the boiling process, stir constantly with a spatula. Stir the figs into pieces.

8. Take an appropriate amount of rock sugar and mash it with garlic mortars.

9. Pour the rock sugar into the pot and continue to boil over medium heat.

10 until there is no running water in the pan.

11, Serve. The sweet and sour fig jam is ready.

Cooking skills. 1. Lemon is the key to making jam, if you don't have it, you can do it, but the taste will be worse. 2. When peeling figs, it is easier to peel them from the bottom up. 3. It is best to boil it in a non-stick pan, otherwise it is easy to paste the pot or have a peculiar smell. 4. The amount of rock candy is added according to personal preference.

Suitable for. Label meal classification.

Reason for recommendation: Figs are rich in amino acids, which can strengthen the spleen and appetize, promote appetite and prevent indigestion. Homemade fig jam is healthy and delicious. If you have too many figs in your home, try boiling jam, which destroys some vitamins but still presents some vitamins and most minerals.

And jam is a very delicious accompaniment when eating bread or mashed yams. Very recommended!

Tip: Boiled fig jam should be sealed and refrigerated and consumed within a week.

The nature of figs is peaceful, sweet, and heat-clearing; Spleen and appetizing; Detoxification and swelling. Can ** sore throat; Dry cough and hoarseness. It can be used for enteritis, dysentery, constipation, hemorrhoids, sore throat and carbuncle scabies.

As long as I can remember when I was a child, I have the impression that figs have a laxative effect, because every year the fruit of the fig tree at home is given by my father to his colleagues, saying that it is to treat hemorrhoids for others

The fig trees at home have been planted on the balcony for 30 years, and they bear a lot of fruit every year. This thing cooks too quickly, and sometimes my dad is in a hurry, and he doesn't have time to go home and get it all rotten, which is a pity.

The figs I took home, some of them were made into jam, and some of them were called to my sister to be destroyed...

Ingredient breakdown. Fresh figs, sugar, lemon juice.

1. Prepare fresh figs, sugar, and lemon juice.

2. Wash and peel the figs; Add the sugar.

3. Mash the figs into small pieces with a small spoon.

4. Put it in a small stainless steel pot and marinate for 10 minutes.

5. Slowly simmer over medium heat for 15 minutes.

6. Pour in the lemon juice and cook until the jam is thick, then turn off the heat.

7. Prepare a number of small bottles, scald them with boiling water, and drain the water; The boiled jam is divided into bottles, sealed and stored in the refrigerator.

Listen to sound 1

Method 1 Ingredients: 500g peeled figs, 25g rock sugar, appropriate amount of lemon juice.

Method: 1. Peel the fresh figs, remove the rotten and injured parts, and the weight after peeling is about 500g.

2. Take the part close to the opening and cut it into cubes, and spread a layer of pulp and a layer of rock sugar into a bowl.

3. Don't waste the rest of the part, put it in a food processor and break it up, and pour it into a bowl for marinating the pulp. Cut 1 4 lemons and squeeze the lemon juice into a bowl as well.

4. Seal it with plastic wrap and refrigerate it for 4 hours. If you are in a hurry, this step can be omitted.

5. Pour into a clean and waterless pot, heat over high heat, turn to low heat and stir continuously until it is satisfactory consistency.

6. Take the pre-sterilized jam bottle, pour it while it is hot, and tighten the lid. If the seal is good, after cooling, you can see a slight depression in the cap if you look closely. The amount of this recipe is about 280ml, and the jam bottle can hold one bottle.

Listen to the sound 2 method two ingredients: 850g of flowers and fruits (gross weight), 250g of sugar.

Method: 1. Put the glass bottle containing figs, the lid, and the spoon that has been filled with jam into boiling water and boil for 5 minutes. Remove the inverted buckle and drain.

2. Break the fig from the stem, tear off the outer skin, and cut off the tail. The resulting pulp (net weight) is 810g.

3. Cut the figs into small cubes. Place the diced fig pulp in a stainless steel pan. Add 250g of sugar. Stir with a wooden spatula to mix the sugar and figs well.

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

6. After boiling for 15 minutes, the fruity aroma begins to be fragrant, and the jam begins to slowly thicken.

7. After about half an hour, you can use a wooden shovel to hold the thick jam, which is ready (the thicker it is, the more you must keep stirring, be careful not to be scalded by boiling splashes).

8. Serve the jam in a sterilized and dry glass bottle. Close the lid tightly immediately, turn it upside down until it cools through, and then refrigerate it.

Listen to the sound of 3 recipes of three ingredients: 500 to 1000 grams of fresh figs, 1 lemon, salt, sugar, honey, red wine.

Method: 1. Wash the figs and cut them in half. Lemon cut in half, half into lemon juice and half into shreds.

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

3. Put all the ingredients into the pot, heat over low heat until all the sugar melts, heat to boiling, then turn to low heat, stir constantly and press the fig pulp into a puree.

4. When the liquid becomes a thick paste, the jam is ready.

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